Parmesan crusted parsnips

Latest comments and suggestions

• PieMan

  29 November 2010

  PieMan rated and commented on this recipe

  

  I'd do without the mustard powder in this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steph

  08 January 2011

  Steph rated and commented on this recipe

  

  Not a great success

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• **Flora**

  02 March 2011

  **Flora** commented on this recipe

  Not vegetarian with the parmesan because it's made using rennet and still has rennet in it (from cows and pigs etc.)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cochdrwyn

  01 December 2011

  Cochdrwyn commented on this recipe

  I agree! I'm really SICK of reading vegetarian recipes that use parmesan cheese!! It's not vegetarian!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cl41re_r

  07 December 2011

  Cl41re_r commented on this recipe

  I am also fed up of so called vegetarian recipes using parmesan cheese! http://www.vegsoc.org/page.aspx?pid=850 Wish people would not be so misleading!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susie

  23 December 2011

  Susie rated and commented on this recipe

  

  I must say I loved these! Made them as a side dish for Christmas and there was not a scrap left! (That's why I am prepering them again today!) Everyone form my 2 yr old to my father in law digged in. The crispyness of the polenta coating makes a lovely constrast to the soft parsnips inside, and the salty cheese tastes great with the sweet root veg. Have made it both with and without mustard powder and liked both. As for the vegetarians: We have one in my family and when he is comming I just make sure I buy a parmesan style cheese without rennet. The recepie is the same, and it's perfect for vegetarians. Thumbs up!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/896646/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1kg parsnips , peeled, quartered lengthways and woody centre removed
• 4 tbsp groundnut oil
• 2 tbsp polenta
• 50g parmesan , or vegetarian alternative, grated
• 1 tsp English mustard powder

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Cook 45 mins

Ingredients

• 1kg parsnips , peeled, quartered lengthways and woody centre removed
• 4 tbsp groundnut oil
• 2 tbsp polenta
• 50g parmesan , or vegetarian alternative, grated
• 1 tsp English mustard powder

PER SERVING

227 kcalories, protein 6.7g, carbohydrate 24.7g, fat 12.0 g, saturated fat 3.0g, fibre 7.8g, salt 0.2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.