{"id":8446,"date":"2023-12-01T12:48:53","date_gmt":"2023-12-01T12:48:53","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8446"},"modified":"2023-12-01T12:48:53","modified_gmt":"2023-12-01T12:48:53","slug":"mary-berry-adds-one-ingredient-to-her-parsnips-so-they-becomes-extra-crispy","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/mary-berry-adds-one-ingredient-to-her-parsnips-so-they-becomes-extra-crispy\/","title":{"rendered":"Mary Berry adds one ingredient to her parsnips so they becomes ‘extra crispy’"},"content":{"rendered":"

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Mary Berry, the beloved former Bake Off star and national treasure, has amazed fans with her secret for making the perfect crispy parsnips.<\/p>\n

Parsnips are the perfect addition to a festive meal, but roasting them with oil alone doesn’t always promise a crispiness. One trick, however, does.<\/p>\n

Cooks believe that the best way to ensure roast vegetables come out of the oven with a good crust on them is by adding semolina.<\/p>\n

Mary Berry is an avid fan of the ingredient, as she uses it on both her potatoes and parsnips for a good crunch. The cook suggests sprinkling semolina onto the root for crispiness along with a pinch of thyme, for flavour.<\/p>\n

The winter vegetable is in season between September and March, meaning now is the ideal time to start incorporating the vegetable while it’s at its prime.<\/p>\n

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In a recipe published in Love to Cook, the cook explained: \u201cCrunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside.<\/p>\n

“With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.\u201d<\/p>\n

Berry also proposes adding some spuds to the recipe to extend your assortment of root vegetables.<\/p>\n

The recipe, which serves between four to six people, calls for four large parsnips, sunflower oil, semolina and fresh thyme.<\/p>\n

Mary Berry has previously told The Mirror that although the prospect of cooking a Christmas meal is daunting, it is just ‘one meal’ like any other at the end of the day.<\/p>\n

She further advised: \u201cIt is well worth doing as much preparation and cooking in advance as you can so that you have as little to do as possible at the last minute.\u201d<\/p>\n

<\/p>\n

Ingredients:\u00a0<\/h3>\n

Large parsnips<\/p>\n

Sunflower oil<\/p>\n

Semolina<\/p>\n

Paprika<\/p>\n

Chopped fresh thyme<\/p>\n

Method:\u00a0\u00a0<\/strong><\/h3>\n

Cook the parsnips in boiling water for four minutes. Drain and leave to cool. In the meantime, preheat the oven to 200C \/ 200C fans \/ Gas seven. Add one tablespoon of the oil to a roasting tin and place in the oven for five minutes to get hot.<\/p>\n

Add the remaining oil to a bowl. Season the parsnips with salt and black pepper and toss in the oil to coat. \u00a0<\/strong><\/p>\n

Mix the semolina, paprika and thyme in a small bowl. Add to the parsnips and mix well to coat them in the mixture.<\/p>\n

Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.<\/p>\n