Simple Air Fryer Carrots & Parsnips Recipe

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Simple Air Fryer Carrots & Parsnips Recipe

This Simple Air Fryer Carrots & Parsnips recipe will give you perfectly soft on the inside and crispy on the outside vegetables. A perfect way to speed up cooking veg by doubling up and providing extra variety. Use my easy method and you'll never have an unevenly cooked or stringy parsnip or carrot again!

5 from 3 votes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings sides

Author Chloe

Equipment

Air Fryer

Saucepan - Medium

Chopping Board - Plastic

Vegetable (Speed) Peeler

Ingredients

350 g Carrots
350 g Parsnips
2 tsp Fine/Table Salt
2 tbsp Vegetable Oil
2 tsp Sea Salt Flakes

Instructions

Put a full kettle onto boil and grab a medium saucepan. Or put a saucepan of water onto a high heat.
Top, tail and peel 350g Carrots and 350g Parsnips. Put them into the pan covered with cold water to preserve them while you continue to work,
Cut each carrot in half horizontally to make two shorter pieces of carrot. Split each in half lengthways and then cut into batons.
I usually find the thicker pieces get cut into 3 an the smaller pieces into two but this will depend on the size of your carrots.
Aim for 1cm thickness with the most important thing being that they are evenly sized.
Quarter each parsnip lengthwise. If the thin end is especially thin, cut this off and set it aside first.
Hold each quarter upright and use a sharp knife to cut the core out. You will be able to see the colour difference between the stringy core and the tender parsnip. Be sparing and try not to cut any flesh away with the core.
Depending on the size of the parsnips, you can cut them down further if needed. You are looking for pieces around the size of, and a little longer than an adult thumb.
Drain the cold water from the pan cover with boiling water. Add 2 tsp Fine Salt and bring the water to a boil over a high heat. Allow them to boil for around 20 minutes until the parsnips and carrots are just fork tender.
When the vegetables are just cooked through, thoroughly strain them. Leave them to sit in the colander/sieve for a minute to steam dry a little.
If your air fryer has a preheat setting, start this now.
Tip the parsnips and carrot back into the pan and drizzle over roughly 2 tbsp Vegetable Oil and sprinkle on 1 tsp Sea Salt Flakes.
Carefully move the veg into the air fryer basket. I like to use tongs for this to prevent them from breaking up. Try to aim for one layer.
Cook at 200c for a total of 20 minutes.
Turn after roughly 15 minutes, especially if the carrots and parsnips are quite tightly packed in the air fryer.
The vegetables should be golden and crispy - if you want them to be crispier, cook for a little longer until you are happy.

Notes

Portion Size - The portion size given assumes that the carrots/parsnips are being served as a main side. If wanting to serve as part of a larger meal like a roast dinner with multiple side options, Halve the recipe (or consider the portion number doubled).
This recipe is tested in a Cosori Lite (‎CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
For this recipe, I managed to fit in 750g of prepared root veg with just enough room for air flow but this is really the maximum in an air fryer this size.
As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.

Nutrition (Approx)