Breaded Parsnips

  • But did you know that in the 14th century, in England, parsnips were called ‘pasternakes’ and that in many European languages such as Dutch, Italian and Polish (pasternak) a version of this word is still used today?
  • How do you cook and serve your parsnips?
  • Mrs Beeton, in England, suggested parboiling them, cutting them into slices, dipping in beaten egg and then breadcrumbs before frying.
  • Whether the bread crumbs were fresh or dried is not stated.
  • I thought this sounded quite Polish!
  • *
  • I parboiled the parsnips
  • Cut them into thick slices
  • Dipped them into beaten egg and then
  • Into dried breadcrumbs and
  • Fried in them on both sides in sunflower oil.

 

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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