These were addictive, and possibly a great way to get kids to eat vegetables. Another way would be to strap them to a chair and force-feed them. It is probably just as well I am not a mother..........Anyway, this is adapted from a Riverford recipe. You steam wedges of parsnip, cool, then egg and breadcrumb them. A bit fiddly I know, but I just bunged the breadcrumbs in a plastic bag and tossed the egged wedges all together. I also added finely-chopped rosemary to the breadcrumbs. Roast in a high oven, sprayed or drizzled with some olive oil, until light brown and crisp - about 20 minutes. Best place them on baking parchment. Serve with a thick tomato sauce - onion, garlic, a tin of tomatoes, a pinch of sugar, and quite a bit of finely-chopped red chilli, all cooked with a little olive oil until thick and reduced. Dunk the parsnips in and chomp away!
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