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Roast Parmesan parsnips

Roast Parmesan parsnips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal317
fat15g
saturates4g
carbs38g
sugars15g
fibre12g
protein9g
low insalt0.3g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.5 out of 5.6 ratings
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