There is a simple way to elevate your parsnips and roast poatoes to make them even tasier (Image: Getty) Getting vegetables perfectly crispy can be tricky without burning them, but it turns out all you need is one ingredient to get the perfect crunch. Mary Berry has shared that the best way to make sure parsnips have a tasty crust is to coat them in semolina, a pale yellow flour often used to make pasta, pizza or bread. In her cookbook ‘Love to Cook’, Mary said: “Crunchy sweet parsnips – the perfect side dish.
The addition of semolina gives them a lovely crispy outside.” Semolina has a low moisture content and will absorb the moisture from parsnips so they have a crisp outer surface while remaining tender on the inside. function loadOvpScript(){let el=document.
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