Roast Parmesan parsnips

Roast Parmesan parsnips

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
317
protein
9g
carbs
38g
fat
15g
saturates
4g
fibre
12g
sugar
15g
salt
0.3g

Ingredients

  • 6 tbsp polenta
  • 100g parmesan, grated
  • pinch freshly grated nutmeg
  • 2kg/4lb 8oz parsnips, quartered and core removed
  • 6 tbsp olive oil

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Method

  1. Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
  2. Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

Recipe from Good Food magazine, December 2011

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Comments

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jdaynes's picture

Tried this for the first time last Christmas and it's now a firm family favourite. Nice twist on ordinary parsnips taste delicious.

missfoxy's picture

this dish was served to me as part of my Christmas lunch and I have so say that parsnips done this way taste delicious!

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