- 2kg parsnips, peeled, trimmed and cut into halves or quarters lengthways
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 100ml rapeseed or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 5 tbsp polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.
Prep the day beforeYou can peel and chop root veg the day before cooking. Store in cold water in a cool place.