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Pancetta Coated Parsnips


  • 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)


  • 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