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From: clams casino <cc@invalid.cc>
Newsgroups: rec.food.cooking,alt.food.fast-food
Subject: Re: RFC style air fryer 'snips
Date: Tue, 26 Nov 2024 14:16:41 -0700
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On 11/26/2024 2:07 PM, D wrote:
> 
> 
> On Tue, 26 Nov 2024, clams casino wrote:
> 
>> Yes, the senior center appliance mavens need a recipe set to their 
>> device preferences, ergo:
>>
>> https://youtu.be/ZUVuEsipAs8
>>
>> Roasted parsnips are one of the easiest air fryer recipes you can do. 
>> With just a couple of ingredients, you can create delicious roast 
>> parsnips in your air fryer in little over 20 minutes.
>>
>> I absolutely love roast parsnips - I've loved them ever since I was a 
>> kid. The parsnips, along with the roast potatoes, were the first thing 
>> to disappear off my plate when we had family Sunday roast. For me, 
>> they're a taste of home and as a result, I cook them all the time.
>>
>> If you've roasted parsnips, you'll know that to get them perfectly 
>> crispy on the outside and soft in the middle, they take quite a while 
>> in the oven.
>>
>> I'm really not a fan of throwing raw parsnips straight into the oven 
>> or the air fryer, they need to be softened slightly first.
>>
>> I always par-boil for 3 minutes, but I also sometimes blanche them for 
>> 5 minutes, meaning I throw the cut parsnips into a pan, pour on 
>> boiling water from the kettle and then pop the lid on without any heat 
>> under them, allowing them to slowly soften in the hot water.
>>
>> You really can't go wrong following my method. They are delicious 
>> every time! Of course, if you like them more well done, you can give 
>> them an extra minute or two, but be careful - parsnips are full of 
>> starch and once they start to darken, they'll colour really quickly. 
>> Just one or two minutes can make all the difference.
>>
>> (Mmmmm...crunchy parmesan style...)
>>
>> No reason not to add thyme and honey if you prefer.
>>
> 
> Thank you very much! I think we cracked the parsnip-mystery! =)

They're regulars in any stew down this way, but baked like in a roasting 
pan, the caramelization does wonders.

I suspect that dill could be substituted for a nice twist.

The humble turnip, now that one...I dunno...