Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Toss parsnip, garlic and oil in a bowl. Transfer parsnip mixture to a large piece of foil, fold to enclose and place on a baking tray. Roast for 50 minutes or until parsnip is tender. Using tongs, transfer to a heatproof tray to cool. Using a small, sharp knife, carefully remove and discard cores from cooled parsnip.
• 3.
  Meanwhile, for the dressing, whisk all ingredients in a bowl until combined. Chill.
• 4.
  To make the crumb coating, combine breadcrumbs, paprika and 1 1/2 tsp salt flakes in a shallow bowl.
• 5.
  Place buttermilk and flour in separate shallow bowls. Dust parsnip in flour and shake off excess. Dip in buttermilk, then press into crumbs. Transfer to a tray.

• 6.
  Fill a frypan with 1cm sunflower oil and place over medium-high heat. When hot, in batches, shallow-fry parsnips, turning halfway, for 3 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• 7.
  Transfer dressing to a serving bowl and top with combined herbs and gherkin. Place parsnip schnitzels on a serving plate. Serve with lemon wedges.