Potatoes and parsnips turn ‘extra crispy’ if you add 1 ingredient Mary Berry loves using (Image: Getty)
is well-renowned for her skills in the kitchen, especially when it comes to delectable treats, but she also knows a thing or two about savoury .
The chef shared culinary wisdom with fans, including her secret for the ultimate crispy potatoes and parsnips.
It turns out that dousing these root vegetables in oil isn’t the only step to getting that sought-after crispiness.
Mary noted that semolina is the key ingredient for perfectly crusted roast vegetables. She liberally applies it to potatoes and parsnips to achieve that satisfying crunch and adds a touch of thyme to enhance the flavour.
As parsnips are now in season, they make an excellent addition to any Sunday roast.
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Mary noted that semolina is the key ingredient for perfectly crusted roast veg (Image: Getty)
In her cookbook Love to Cook, she stated: “Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside.”
She continued to praise semolina, saying, “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.”
Mary’s for cooking roast potatoes and parsnips is “easy” and can be prepared in under half an hour.
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With the seasonal availability of parsnips, they make for an excellent addition (Image: Getty)
Ingredients
Four large parsnips
Three tablespoons of sunflower oil
25g of semolina
One tablespoon of paprika
One tablespoon of chopped fresh thyme
Method
Start by boiling the parsnips for four minutes, then drain and allow them to cool.
Next, preheat your oven to 220C/200C fan/Gas 7. Add a tablespoon of oil to a roasting tin and place it in the oven for five minutes to heat up.
Add the remaining oil to a separate bowl before seasoning your parsnips with salt and black pepper.
Combine the semolina, paprika, and thyme in a small bowl and coat the parsnips in this mixture.
Finally, arrange the parsnips in a single layer in the roasting tin with the hot oil.
Roast them for approximately 20 minutes, turning them over halfway through until they’re golden and crisp.