Cheese-Crusted Fried Parsnip Strips With Romesco Sauce

1. 1

   For the romesco sauce, gently fry the almonds in 1 teaspoon of the olive oil until golden.

2. 2

   Allow them to cool, then tip them into a food processor and add the garlic, chilli, tomatoes, peppers, vinegar and the rest of the oil and 1 tablespoon of hot water.

3. 3

   Grind to a nubbly puree and then add salt to taste.

4. 4

   Adjust the quantity of vinegar if you want a sharper flavour.

5. 5

   Cut the parsnips into finger lengths, and steam until tender, then set aside to cool on a plate.

6. 6

   Mix the breadcrumbs with the cheese, cayenne and some salt in a shallow dish.

7. 7

   Have the beaten egg ready in a similar dish, and the flour in another one.

8. 8

   To coat the parsnips, first dip the strips in flour, then in the egg and, finally, turn them through the breadcrumb and cheese mixture.

9. 9

   To fry the parsnip strips, either use a deep-fat fryer or a deep frying pan containing a 2cm depth of oil.

10. 10

    Heat the oil to 170C in the deep-fat fryer or, if using the frying pan method, until a small cube of bread turns golden in a minute or so.

11. 11

    Fry the parsnips in the hot oil, in batches, for 2-3 minutes until crisp and golden, then briefly drain on kitchen paper.

12. 12

    Serve at once, with the romesco sauce alongside.

* Per serving · 4 servings · Values may vary.