I remember the first time I had beer- battered parsnips. It was a chilly winter's day down on the farm. They were hot in my cold fingers, aromatically spiced with curry and black onion seeds and salty with... salt! Oh, and they were very crunchy. It was sort of a revelation, to be honest.
The parsnip I thought I knew so well had surprised me once again.
INGREDIENTS
6 PARSNIPS, PEELED
100G (3 ½ OZ) PLAIN FLOUR
100G (3 ½ OZ) CORNFLOUR
1TBSP CURRY POWDER