Root veg with a Parmesan and Sesame crust

Ingredients: 
Carrots
Parsnip
Flour
Egg
Method: 

Cut batons of carrot & parsnip and steam them for 10 minutes or so.  Dip them in some seasoned flour and then into beaten egg.  Finally roll them in a breadcrumb, sesame seed and grated Parmesan mixture and roast in oil until golden brown (about 30 min at 190C) 

Original Source: 

Plowright Organic Recipe