Parsnip "Schnitzel"

Or breaded parsnip, is an amazing Easter lunch option. Decorate your smørrebrød with pickled onions and hygge with yourself of with your small circle of friends ;)


A plate serving  of breaded parsnip


  • 6 parsnips

  • 2 dl chickpea flour

  • Salt & pepper

  • ½ tsp black salt (optional)

  • 1 tsp paprika

  • ½ tsp curry powder

  • 1 tsp seaweed/kelp powder (optional)

  • 1 tsp dill powder (optional)

  • ½ tsp garlic powder

  • 2 dl water

  • Breadcrumbs 

  • Olive oil

  • Rye bread

  • Toppings for smørrebrød, e.g. pickled onions (see our recipe her), cucumbers, mayo, salad leaf


  1. Turn the oven on 200 degrees C.

  2. Prep the parsnip by peeling the skin off and cut them into 3 pieces each lengthwise  (½ cm thick).

  3. Then add them to a oven tray with baking paper (no oil) and bake for 15 min.  

  4. While the parsnip is in the oven, mix together the batter. In a bowl, mix together the chickpea flour, black salt, paprika, curry powder, seaweed powder, dill, garlic powder and water. Mix it into a batter. In a separate bowl put in the bread crumbs. Start out by filling the bowl halfway, and then add more if needed when you’re in the process.

  5. Take a frying pan and fill it with 2 tbsp olive oil. Set it to medium heat. Then begin to batter and fry the parsnips. Start by dipping the parsnip in the batter, then in the breadcrumbs and then on to the frying pan. Each should have around 2-3 min. on each side or until golden brown. In this process, you might have to add more oil to the pan as you go. 

  6. When done, serve it with some delicious dressing or on a nice toasted bread - or whatever you prefer.

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Recipe by Cæcilie Gade, who has the recipe blog Plantbased Cæcilie