Roast parsnips can often turn out soggy, but Mary Berry has a simple solution: semolina. The baking expert claims that dusting parsnips with semolina before roasting gives them a 'lovely crispy outside'. I tried her method and the results were spot-on.
To start, I parboiled the parsnips for five to seven minutes until tender but firm. After draining and cooling them briefly, I preheated the oven to 200C Fan. I drizzled a tablespoon of oil into a roasting tin and heated it for five minutes.
Meanwhile, I seasoned the parsnips with salt and pepper, then tossed them in oil. I mixed semolina, paprika, and thyme in a bowl, then coated the parsnips evenly. I arranged them in a single layer in the hot tin and roasted for about 30 minutes, flipping halfway, until golden and crisp.
The semolina created a crunchy texture that made the parsnips far more enjoyable. Mary Berry also recommends using semolina on roast potatoes for extra crunch. This trick is a game-changer for anyone who struggles with soggy parsnips.
