Boiled parsnip strips rolled in Sage Derby Cheese and flour, fried.
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1 lb Parsnips, peeled and sliced
3 oz Flour
1½ oz Derby sage cheese, finely grated
Salt & pepper
2 tbsp Dripping
Set oven to 400°F or Mark 6. Mix the flour, cheese, salt and pepper in a mixing bowl. Peel the parsnips and cut into small chunks. Place the parsnips in a pan of boiling, salted water and bring back to the boil. Cover and cook for 3 minutes. Drain the parsnips and, while hot, drop a few at a time into the cheese mixture. Shake the bowl to ensure a good even coating, then transfer to a tray. Place the dripping in a roasting tin and heat in the oven. When hot, remove the tin from oven and place in it the coated parsnips. Spoon the hot fat over the parsnips, return to the oven and bake for 35-40 minutes, turning over after 20 minutes. The cheese mixture will only coat the parsnips while they are steaming. To keep them steamy, drain only a few at a time.
Makes 4 servings.
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