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Pancetta Coated Parsnips
Ingredients
- 1 lb. peeled quartered parsnips
- 1 large egg, beaten
- 3 oz. diced pancetta
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh sage
- Vegetable oil (for deep-frying)
Directions
- 1. Preheat standard oven to 350°F. Line sheet pan with parchment paper; set aside.
- 2. Dip parsnip pieces in egg, and then roll in pancetta.
- 3. Heat 2-inches oil in medium saucepan on medium heat to 350°F. Fry parsnips, in batches, 2 minutes. Drain on paper towels.
- 4. Arrange fried parsnips in prepared pan in single layer. Bake 6 to 7 minutes or until parsnips are soft. Divide evenly between 4 plates. Sprinkle with combined parsley and sage and serve.
- Nutritional information per serving: Calories 240; Total Fat 15g; Saturated Fat 3g;
- Trans. Fat 0g; Cholesterol 198mg; Sodium 447mg; Total Carbohydrate 21g; Dietary Fiber 6g;
- Total Sugars 6g; Protein 8g
