Name: Roast Parmesan parsnips
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: British
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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Roast Parmesan parsnips

Roast Parmesan parsnips

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.7 out of 5.8 ratingsRate

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For a twist on a favourite Sunday roast or Christmas side dish, coat parsnips in polenta and grated Italian cheese to ensure a tasty, crunchy finish

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal317
fat15g
saturates4g
carbs38g
sugars15g
fibre12g
protein9g
salt0.3g

low

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.

Recipe from Good Food magazine, December 2011

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A star rating of 4.7 out of 5.8 ratings

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