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Crumbed Parsnip Sticks With Mustard Yogurt

Samis.Foodisms's picture
The days are getting shorter and the evenings colder. These wonderfully crisp, crumbed parsnip sticks make a lovely ‘Fall Season’ snack or side dish. The tangy mustard yogurt dip is a perfect accompaniment serve with the parsnip sticks.
  Parsnips 3 Medium
  Eggs 2 , lightly beaten
  Milk 1⁄4 Cup (4 tbs)
  Wholemeal plain flour 2 Tablespoon
  Stale wholemeal breadcrumbs 2 Cup (32 tbs)
  Oil 2 Cup (32 tbs) (for deep-frying)
  Plain low fat yogurt 1 Cup (16 tbs)
  Seeded mustard 2 Tablespoon
  Honey 1 Teaspoon
  Salt 1 Pinch

1. Cut the parsnips into finger size sticks. Let then be as thick as your tall finger and try to cut them in a uniform size.
2. Beat the eggs and milk in a shallow dish.
3. Place flour in a plastic bag or in a deep bowl.
4. Spread the crumbs on a plate or on wax paper.

5. Dip the sticks into the egg mixture then toss them in the flour
6. Once all of them have been tossed in flour, dip one at a time in egg mixture again and drain off the excess.
7. Roll in breadcrumbs, pressing slightly so that the crumbs stick firmly, to form an even coating
8. You can refrigerate the crumbed parsnip sticks at this stage.
9. Heat oil in a deep-fat fryer or pan.
10. Drop the crumbed sticks, in batches into the hot oil and fry until golden brown and crisp on the out side and tender inside.
11. Drain them on absorbent paper.
12. Fry the remaining sticks.
13. To make the yogurt, in a small bowl, blend the ingredients and whisk well. Refrigerate to chill well before serving.

14. Serve the Crumbed Parsnip Sticks hot and crisp with cooled Mustard Yogurt.

The parsnip sticks and dressing can be prepared and kept covered in the refrigerator and the sticks can be deep-fried just before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Holiday, Everyday, Healthy
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
I love the fall season as it offers a great variety of nutritious fruits and vegetables. One cold evening, last year, almost the beginning of fall, while I wondered what to do with the huge stock of parsnips lying in my store room, I came up with a fabulous recipe of crisp, crumbed parsnip sticks and loved them so much that made a lot of them throughout the season. Also made them for parties and they became a hot favorite. People thought they were carrot sticks! The mustard yogurt dip is the perfect accompaniment to these golden crisp dippers!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1236 Calories from Fat 1054

% Daily Value*

Total Fat 119 g183.5%

Saturated Fat 16.6 g82.8%

Trans Fat 0 g

Cholesterol 110.5 mg36.8%

Sodium 371.2 mg15.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.4 g21.6%

Sugars 10.1 g

Protein 11 g21.4%

Vitamin A 3.3% Vitamin C 22%

Calcium 16% Iron 5.5%

*Based on a 2000 Calorie diet


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Crumbed Parsnip Sticks With Mustard Yogurt Recipe