Air Fryer Recipe
Roasted Parsnips
Roasted parsnips make a tasty, nourishing side dish, and the air fryer is a handy way to cook them while helping retain more nutrients.
Ingredients
- 500g parsnips
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder (optional)
Method
- Preheat the air fryer to 200°C (390°F) for about 5 minutes.
- In a large mixing bowl, toss the parsnips with the olive oil, salt, pepper, rosemary and garlic powder until they are evenly coated.
- Arrange the seasoned parsnips in the air fryer basket in a single layer, cooking in batches if needed.
- Air fry for 15-20 minutes, shaking the basket halfway through cooking.
- Remove once golden brown and tender, then serve straight away.
Why this works in an air fryer
The air fryer uses rapid convection to circulate hot air, ensuring even cooking and a crispy exterior by quickly evaporating surface moisture.
Equipment notes
Assumes a 3.5L basket; in dual-zone models, use the main drawer for even air flow. Adjust timing if using a smaller basket to avoid overcrowding.
Common pitfalls
- Parsnips not browning by minute 10? Increase temperature by 10°C; moisture may be too high.
- Uneven cooking? Ensure parsnips are in a single layer; overcrowding prevents air circulation.
- Too dry by end? Reduce cooking time by 3 minutes; smaller parsnips cook faster.
- Burnt edges? Check for uniform size; cut larger pieces to match smaller ones.
Variations & substitutions
- Substitute olive oil with melted butter for a richer flavour; watch for faster browning.
- Replace rosemary with thyme for a subtler herbaceous note; cooking time remains the same.
- Use smoked paprika instead of garlic powder for a smoky taste; enhances browning.
- Add a teaspoon of honey for a sweet glaze; reduce temperature by 5°C to prevent burning.
Storage & reheating
Reheat in the air fryer at 180°C for 5 minutes; keeps for up to 3 days refrigerated.
Nutrition
Calories: 250
