Peel the carrots and parsnips. Cut them into batons shapes. The widths will be different due to the shape of the vegetables but try to get them to be the same length. Mine were about 4" long.

Steam or boil for about 8 minutes until they are tender crisp. Allow them to cool.

Mix the flour and spices together in a large sealable bag.

Toss the vegetable sticks in the milk to coat them. Then drop them in the bag in batches so they are not over-crowded. Shake the bag to ensure they are evenly coated.

Tap off any excess flour. At this stage you can spread them out on a baking sheet covered with parchment paper if you want to store them for a few hours until you are ready to cook them.

Heat oil in a large skillet over medium high heat. Add the vegetables in batches so that they brown and crisp up in a single layer. Add oil as required to keep them from sticking. Repeat until all the sticks have been browned. You can transfer them to a serving dish and hold for a little while in a warm oven or serve immediately.