This recipe was inspired by a photo published by Jamie Oliver on Instagram. I never cooked parsnips before, I think I made a soup once a long time ago, anyway his parsnips looked really delicious. He did not give the recipe but he said he roasted them with bay, thyme, garlic, honey and ground almonds after squashing them down, which helped to create a crispy outside. When I went to the market this week and I saw parsnips I knew I had to try it, but I forgot to buy the almonds....so this is my completely different version with the ingredients I had at home.
8 small parsnips
1 cup bread crumbs
2 bay leaves
1 teaspoon rosemary
1 teaspoon thyme
A pinch of assafetida
A pinch of salt
A pinch of pepper
3 or 4 tablespoons extra virgin olive oil
Peel the parsnips and beat them until they are a bit squashed.
Blend the breadcrumbs with the rosemary, thyme, assafetida, salt and pepper.
Wet the parsnips with water and then roll them in the breadcrumbs mix, until they are fully covered.
Put some olive oil in a baking tray and lay in the parsnips. Bake at 200°C turning them upside down after 20 minutes. You can also try to squash them more once they are more tender. Remove from oven after another 20 minutes or until the vegetables are tender and the breadcrumbs are golden.