Try these delicious Parmesan parsnips, then check out our honey roast parsnips, maple-roast parsnips, roast carrots and parsnips, parsnip soup, parsnip chips and more parsnip recipes.


  • 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


  • 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.

Check out our best ever veggie sides for Christmas

Brussels Sprouts Recipe with Shallots


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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