Air Fryer Recipe
Roasted Parsnips
Roasted parsnips are a nutritious and delicious side dish, perfect for air frying to 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 air fryer to 200°C (390°F) for about 5 minutes.
- In a large mixing bowl, toss parsnips with olive oil, salt, pepper, rosemary, and garlic powder until evenly coated.
- Place seasoned parsnips in the air fryer basket in a single layer, working in batches if necessary.
- Air fry for 15-20 minutes, shaking the basket halfway through cooking.
- Remove when golden brown and tender, then serve immediately.
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
