Parsnips are interesting root vegetables. First used in ancient Greek and Roman times where they were considered an aphrodisiac. Parsnips cannot be grown in warm climates as they require frost in order to develop their flavor. In the United States, the popularity of the potato nearly pushed the parsnip out of cultivation; however the parsnip is much more closely related to the carrot. Parsnips have a higher nutrition value than their carrot cousins; particularly in potassium and dietary fiber. Now, what could be better than a healthy, nutrient packed aphrodisiac parsnip in fried form? Perfect for American taste buds!
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30-35 Minutes
• 6 parsnips; peeled and quartered lengthwise
• ¼ cup of all-purpose flour (for coating)
• ½ teaspoon seasoning salt (or other spice to your taste, garlic also works well)
• ½ cup butter; melted
• Water – for boiling
• Plastic Ziploc-type bag
1. In a large saucepan add the parsnips and enough water to cover them. Boil over medium-high heat until tender – about 10 minutes. Drain the parsnips.
2. In Ziploc plastic bag combine the flour and seasoning salt (or other spice).
3. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips well with the seasoned flour.
4. Heat the butter in a big skillet over medium-high heat. When the butter is hot add the parsnips. Cook. Turn occasionally until all sides of the parsnips are golden brown in color.
5. Cool slightly and eat – YUM!
 Dr D.G. Hessayon (2003) The Vegetable & Herb Expert. Expert Books