Parsnips with Shiitake Mushrooms in Mustard Sauce

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This makes a good side dish or main course, with a green vegetable or salad.


  • 750g (lb) parsnips
  • Seasoned flour, for coating
  • 6 tab


Top and tail the parsnips and slice them across into 5 mm (¼-inch) rounds. Steam or boil them until they are just tender. Pat the parsnips dry with kitchen paper and then dip them into a little seasoned flour. Put the olive oil into a large fry