We had it for lunch, courtesy of our volunteers from Denmark, Charlotte and Helena... but why not have it for dinner?
A perfect vegan alternative to the more typical Fish filet with Remolade Smørrebrød, breaded parsnip are easy to make, delicious and surprising!!
- 300 g. large parsnips
- 2 dl. chickpea flour, for instance Garam Flour
- 2 – 2 ½ dl. water
- ½ tsp. curry
- 1 tsp. ground smoked paprika
- 1 tsp. regular ground paprika
- 1 clove of garlic
- 2 tsp. seasalt
- Sesame seeds
- Warm up the oven at 200C.
- Peel the parsnips and cut into approximately ½ cm thick slices lengthwise. Align them on an oven-friendly tray. Do not add either oil or butter. You will be thankful for it in step 6.
- Roast the parsnip slices in the oven, by keeping the temperature at 200C, for about 10 minutes. Roast some sesame seeds in the oven as well, but be sure to use a different tray. The sesame seeds should be ready roasted within 5 minutes.
- While the parsnips are roasting, prepare the batter, by combining chickpea flour, water and spices. Feel free to adjust the spices as you need, but rest assured that the hot flavour given by the paprika gives this recipe a brilliant touch! The though should resemble a thick pancake-like batter.
- When the 10 minutes are up, take the parsnip out of the oven. The sesame seeds should be, at this point, both roasted and cooled down.
- Dip the parsnip in the batter, and then in sesame seeds. If the dough does not stick to the parsnip slices, it might simply be too thin. Add some flour, and that should do the trick!
- Return the parsnip slices to the oven tray, brush them with a bit of olive oil and bake them for about 10 minutes, until lightly golden.
This recipe can be easily customized. Substitute carrots for parsnips, turmeric for curry, add coconut oil to the batter...
Here at Nøsen, we think this recipe would be amazing served together with a dip, for instance homemade tahini, or guacamole.
Inspiration for this recipe is courtesy of maanebarnet.org.
We hope you will enjoy it!!
Huge thanks to Charlotte and Helena who shared this recipe with us!!