Air Fryer Parsnip Coins with Hazelnut Crust, Blue Cheese and Lemon Honey

Instructions

1. 1

   1. Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   2. In a large bowl, toss the parsnip coins with 1 tablespoon (15 ml) olive oil, salt, black pepper, and garlic powder until evenly coated.

3. 3

   3. In another bowl, combine the chopped toasted hazelnuts, breadcrumbs, and grated Parmesan cheese. Add the remaining 1 tablespoon (15 ml) olive oil and mix with a fork until sandy and lightly moistened.

4. 4

   4. Press both sides of the parsnip coins into the hazelnut mixture so they are well coated. Arrange them in a single layer in the air fryer basket, working in batches if needed.

5. 5

   5. Air fry the parsnips at 190 °C / 375 °F for 8 minutes. Open the basket, flip each coin, and cook for 6 to 8 minutes more, until golden, crisp at the edges, and tender in the center.

6. 6

   6. While they cook, warm the honey with the lemon zest and lemon juice in a small microwave-safe bowl or a tiny saucepan over very low heat, just until the honey loosens. Stir well.

7. 7

   7. Transfer the cooked parsnip coins to a serving plate. Scatter the crumbled blue cheese over the top while they are still hot so it softens slightly.

8. 8

   8. Drizzle with the lemon honey and finish with the chopped fresh parsley. Serve immediately.