Roast Parmesan parsnips
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Super healthy
- 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.
- 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.
BUYING POLENTA
To make the Parmesan parsnips, make sure you buy dried, free-flowing grains of polenta (or cornmeal) rather than ready-made polenta in a block.
PER SERVING
317 kcalories, protein 9g, carbohydrate 38g, fat 15 g, saturated fat 4g, fibre 12g, sugar 15g, salt 0.3 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1789644/
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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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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Super healthy
Ingredients
- 6 tbsp polenta
- 100g Parmesan , grated
- pinch freshly grated nutmeg
- 2kg/4lb 8oz parsnips , quartered and core removed
- 6 tbsp olive oil
PER SERVING
317 kcalories, protein 9g, carbohydrate 38g, fat 15 g, saturated fat 4g, fibre 12g, sugar 15g, salt 0.3 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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27 December 2012
Miss Foxy commented on this recipe
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