Peace fish

Start by taking your rinsed parsnips and cutting them into slices about 1 cm thick. Place the slices on a baking sheet lined with baking paper, brush them with a little oil, sprinkle a little salt on top and throw them in the oven. They should bake for about 15-20 minutes at 180° hot air. They should then cool slightly before breading and frying in the pan.

Tip: Save one of your parsnips, chop them very finely and fry in a pan until golden and crispy. Use this as a topping!

While your parsnips are in the oven, you can make the batter to dip them in before breading. Get out your food processor and add the plant drink, curry, salt and pepper along with chickpea flour. Then cut off the tip of a lemon and chop it very finely. Then throw it into the mixture. Blend it all together in the food processor until the mixture is nice and creamy. Pour into a bowl large enough to turn the parsnips in.

Prepare a large frying pan over medium-high heat and add plenty of rapeseed oil. Then pour the panko breadcrumbs into a bowl that, like the bowl with the batter, is large enough to turn the parsnips in. Now take your cooled parsnips, toss them thoroughly in the batter and breadcrumbs and throw them into the pan. Fry them until golden brown.

Once all the parsnips have been in the pan, they are ready to serve. We highly recommend throwing them on a piece of rye bread with our delicious homemade remoulade find the recipe here and with tomatoes, a slice of lemon, fresh dill and fried finely chopped parsnips.

Enjoy!

Four large parsnips

2 tbsp. oil (for the parsnips)

Plenty of rapeseed oil (for frying)

A small handful of cherry tomatoes

A small bunch of fresh dill

1 tsp salt

½ tsp pepper

Rye bread (4 slices)

200 grams of panko breadcrumbs

2 dl plant drink

1 tsp salt

½ tsp pepper

1 tsp curry

Tip of a lemon peel

4 tbsp. pea flour (alternatively you can use wheat flour)