500 g parsnips, peeled & cut into large pieces 1 lb
50 ml flour 1/4 cup
2 ml rosemary 1/2 tsp
1 ml pepper 1/4 tsp
salt to taste
50 ml butter 1/4 cup
Cook parsnips in boiling water for about 5 minutes or until almost tender. Drain well. In shallow pie plate, combine remaining ingredients, except for the butter. Roll each parsnip in flour mixture and then sauté in melted butter until golden brown on all sides.
Serves 4