Roast Parmesan parsnips

Roast Parmesan parsnips

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(5 ratings)

Prep: 20 mins Cook: 40 mins


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


  • 6 tbsp polenta



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

  • 100g parmesan, grated



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

  • pinch freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2kg/4lb 8oz parsnips, quartered and core removed



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

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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


  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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19th Dec, 2013
Tried this for the first time last Christmas and it's now a firm family favourite. Nice twist on ordinary parsnips taste delicious.
27th Dec, 2012
this dish was served to me as part of my Christmas lunch and I have so say that parsnips done this way taste delicious!
16th Dec, 2019
I'm making these parsnips for Xmas day. Would it be ok to get them to the stage where they are coated in the polenta and parmesan and then freeze them, and defrost overnight and cook on the day, or will they end up soggy?
lulu_grimes's picture
17th Dec, 2019
Hello, I think, as you suggest, that the coating might get soggy as it defrosts. You could part cook the parsnips and freeze them. Then reheat in boiling water and toss in the coating - which would save you a little time. I hope this helps.
19th Dec, 2019
Ok, many thanks!
Clare Weight
16th Dec, 2017
Can I use cornmeal or semolina instead of polenta?
goodfoodteam's picture
19th Dec, 2017
Thanks for your question. We haven't tested this recipe with alternatives and would recommend using polenta in this instance. You can find alternative parsnip recipes here:
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