Roast Parsnips With Parmesan Crust Recipe

Parmesan-baked parsnips

Name: Parmesan-baked parsnips
Total time: 50 min
Yield: Serves 6
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

Preparation and cooking time
- Total time50 mins
Easy
Serves 6

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

Method

STEP 1
Heat the oven to 220C/fan 200C/gas 7. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.
STEP 2
Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.
STEP 3
Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.