Ingredients

Step by step

1. Cut the parsnips and carrots into equal-size batons. Add the bay leaf, rosemary, thyme, garlic, star anise and sea salt to a large frying pan and cover with 300ml water. Bring to a simmer and then whisk in the butter, bit by bit, to make your vegetable cooking liquor.
2. Add the carrot batons to the liquor and cover the pan with a lid. Cook for about 14-16 minutes, or until they are just tender. Use tongs to lift the carrots out of the pan and onto a wire rack set over a large baking tray to cool. Add the parsnip batons to the cooking liquor and cook for 12-14 minutes or until just tender, then transfer to the rack to cool alongside the carrots.
3. For the ‘gremolata’ crumb, beat the eggs with a fork in a wide shallow dish. In a separate bowl, combine the breadcrumbs, parsley, parmesan, lemon zest and some cracked black pepper, mixing well. Take the cooked vegetable batons and coat them first in the egg, shaking off any excess, then coat them in the ‘gremolata’ crumb. Transfer to a tray, ready for frying.
4. Heat the oil in a frying pan until hot. Add the vegetables and shallow-fry in 2-3 batches for 1½-2 minutes on each side, or until crisp and golden, then transfer to a kitchen paper-lined tray to soak up excess oil. Season with sea salt flakes and transfer to a serving dish. Scatter over extra chopped parsley and lemon zest to serve.
   
   *Use vegetarian cheese if required.