4 tbsp duck fat or sunflower oil
8 thick parsnips, quartered lengthways
3 tbsp semolina (farina)
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the fat or oil in a large roasting pan and pop it in the oven to get spitting hot.
3 bring the parsnips to the boil in a pan of cold salted water. Boil for 5 minutes, then drain and leave in the colander for a few minutes. Put the semolina on a plate and use to coat the parsnips, shaking off any excess.
4 Put the parsnips in the roasting pan, tossing to coat in the hot fat. Roast in the oven for 35–40 minutes, turning twice, until they are crisp and golden brown. Serve immediately.