Roast Parmesan parsnips

Roast Parmesan parsnips

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(2 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal317
  • fat15g
  • saturates4g
  • carbs38g
  • sugars15g
  • fibre12g
  • protein9g
  • salt0.3g
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Ingredients

  • 6 tbsp polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 100g Parmesan, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • pinch freshly grated nutmeg
  • 2kg/4lb 8oz parsnips, quartered and core removed

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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Comments (2)

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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