Our Buffalo Parsnip recipe is a perfect vegan party dish and a brilliant spicy side, the hot sauce will determine the intensity of the heat so its really up to you. This is another fantastic leftover recipe, just cut out the boiling step in the instructions if you are using leftover cooked parsnips. If we have a Sunday lunch we quite often cook these up later in the evening.
Parsnips, peeled and cut into bitesize chunks.
150g gluten free plain flour/ normal flour is fine.
1tbsp The Greedy Fox BBQ seasoning
50ml Franks hot sauce or more to taste.
50g Dairy free butter
1tbsp The Greedy Fox Mediterranean Seasoning
A handful of chopped coriander
Salt and Pepper to taste.
Pre heat oven 200deg
Bring a pan of salted water to the boil and cook cook the parsnips for 15 mins until soft but still hold there shape.
Mix flour, The Greedy Fox BBQ seasoning and water to make a light batter.
Dredge the parsnips through the batter place on a baking tray and bake for 15-20 mins until the batter has cooked and is getting crispy.
Mix the ketchup, butter and franks with The Greedy Fox Mediterranean Seasoning in a saucepan heat over a med/low heat until the butter has melted.
stir to combine and season to taste
Coat the parsnips in the sauce
Return to the oven for 10 minutes until crispy
Garnish with coriander.
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.