'Gremolata' carrots and parsnips recipe | Sainsbury`s Magazine
A few years ago, Paul Ainsworth devised this dish as a simple side for his Italian-style restaurant, Caffè Rojano. The result was unexpectedly delicious; the parsnips, coated in breadcrumbs, turned...
Ingredients
- 2 large parsnips, peeled
- 2 large carrots, peeled
- 1 bay leaf
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 garlic cloves, crushed
- 1 star anise
- 1 tsp sea salt flakes, plus extra to season
- 110g unsalted butter, cubed
- 150ml vegetable oil, for frying
- 3 medium eggs
- 130g fresh breadcrumbs
- 10g flat-leaf parsley leaves, finely chopped, plus extra to serve
- 30g parmesan*, finely grated
- zest of ½ a lemon, plus extra to serve
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