These breaded parsnips resemble fried fish fillets with the same delightful crispiness on the outside. Of course, the taste is different. Some call them vegan fish fillets but no matter what you choose to call them, they are quite delicious – and they are a perfect treat for yourself and your guests during Easter.

Eat them on rye bread with plenty of remoulade and a squeeze of lemon or with potatoes and parsley sauce. If you have some leftovers, you can use them in a sandwich.
Tip: If you don’t have parsnips, you can also use parsley roots, sweet potatoes, or eggplant.
Amount: 4 servings
Easy to make
Time: 30-40 minutes
500 g parsnips
80 g chickpea flour
180 ml oat milk
1 tsp smoked paprika
1 tsp onion powder
1 tsp curry
100 g panko breadcrumbs
salt and ground pepper
oil for frying

Start by preheating the oven to 200 degrees.
Rinse the parsnips thoroughly and slice them into approximately 1/2 cm thick slices. Place them on a baking tray, brush them with a little oil, and season with salt and pepper.
Bake for about 15-20 minutes. Meanwhile, you can prepare the breading.
Mix chickpea flour, spices, and milk in a bowl. The batter will become thick in consistency. Put breadcrumbs in another bowl so you are ready to dip first in one and then in the other.
Let the finished parsnips cool slightly and meanwhile, heat plenty of oil in a pan.
Then, dip each parsnip in the flour mixture and then in the breadcrumbs. Fry them in the pan and flip them after about 5 minutes on each side or until they are golden and crispy.
* You can also use regular flour instead of chickpea flour. However, chickpea flour contributes to the beautiful yellow colour and extra protein.

Katharina Kjeldgaard bio

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