Recipe
Triple-Cooked Parsnips
Parboiled, roasted and finished in a hot pan, these golden parsnips have tender centres and crisp edges. Garlic, thyme and a little butter make them a generous side for a roast dinner.
Ingredients
Method
15 mins prep50 mins cook70 mins total
Heat the oven to 200°C/180°C fan/gas 6. Peel the parsnips, trim the ends and cut lengthways into evenly sized batons about 5–6cm long and 2cm thick. Cut out any hard, woody cores from larger parsnips.
Bring a large pan of water to the boil. Add the parsnips and simmer gently for 5–7 minutes, until the outside has softened but the centres still offer some resistance to a knife. Drain well and leave in the colander for 5 minutes so steam escapes. Shake gently to roughen the edges without breaking the pieces.
Put 2 tbsp of the oil in a large roasting tin and heat in the oven for 5 minutes while the parsnips steam dry. Carefully add the dry parsnips, sprinkle with the salt and black pepper, and turn to coat. Spread in one layer with space between the pieces.
Roast for 25–30 minutes, turning halfway, until the centres are tender and the edges are lightly golden. This stage cooks the insides; the final pan-fry supplies the deeper crust. If needed, roast a little longer until a knife slides easily into a thick piece.
Heat 1 tbsp of the remaining oil in a large frying pan over medium-high heat. Add half the roasted parsnips in one layer and fry for 5–6 minutes, turning carefully, until deeply golden on several sides. Lift onto a warm serving dish and repeat with the final tablespoon of oil and remaining parsnips.
After the second batch has browned, lower the heat and add the butter, crushed garlic cloves and thyme. Let the butter foam for 30–60 seconds without allowing the garlic to burn. Return the first batch to the pan and turn everything gently through the flavoured butter for about 1 minute. Use two pans if needed to avoid crushing the pieces.
Discard the garlic cloves and thyme stalks. Taste a piece and adjust the seasoning, then serve straight away while the edges are crisp.
Notes
Keep the centres intact: Stop parboiling before the parsnips become fully tender. Overcooked pieces can collapse when turned in the pan.
Dry surfaces crisp best: Give the drained parsnips their full steam-drying time. Add them carefully to the hot oil and avoid moving them constantly while frying.
Plan the serving time: Start the pan-frying when the rest of the meal is nearly ready. The final butter finish takes only a minute, and these are best served immediately rather than held under a cover.
Dairy-free option: Omit the butter and use 1 extra tbsp oil for the garlic and thyme finish. Use the same brief, gentle cooking time to avoid burning the garlic.
About this recipe
Three cooking stages give these parsnips a tender middle and a deeply golden crust. A short simmer softens the outside, roasting cooks the centres through, and a final pan-fry crisps the edges just before serving. The pieces need to be similar in size so the thinner ends do not burn before the thicker sections are ready.
Garlic, thyme and butter are added at the end for flavour without scorching during the longer roast. Serve alongside your favourite roast or as part of a Christmas spread. Leave enough space in both the roasting tin and frying pan: crowded parsnips trap steam and soften instead of taking on colour.
