Spicy pan-fried parsnips recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 354 calories / serving
  • Freezable
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138204 Pan fried parsnips and potatoes with spices HERO

Cook the potato and parsnip in separate, large saucepans in salted, boiling water until tender; the potatoes will take 10-15 minutes, the parsnips will take a little longer. Drain them when they are ready and let them cool a little.

After cooling, combine the parsnips and potatoes in a large mixing bowl. Add the oil, sugar, Chinese five-spice and seasoning and toss lightly to coat. Heat together the butter in a large saucepan set over a moderate heat until it stops foaming.

Add the cinnamon sticks and star anise, then follow with the potatoes and parsnips and pan-fry for 2-3 minutes, moving them around the pan every now and then. Reduce the heat a little once the vegetables have taken on some colour and cook for a further 2-3 minutes.

Remove from the heat and spoon into serving bowls. Serve immediately.

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  • Ingredients

  • 30ml sunflower oil
  • 30g unsalted butter
  • 750g King Edward potatoes, scrubbed and cut into rough wedges
  • 750g parsnips, peeled
  • 2 sticks of cinnamon
  • 2-3 star anise
  • ½tsp Chinese five-spice
  • ½tsp caster sugar
  • salt
  • pepper
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  • Energy 1492kj 354kcal 18%
  • Fat 13.2g 19%
  • Saturates 4.6g 23%
  • Sugars 12g 13%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 55.6g Protein 7.7g Fibre 13g

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