Roast Parsnips Recipe With Parmesan Crust

Parmesan crusted parsnips

  • serves 6
  • Easy

This is a delightful and different way of cooking parsnips. The thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp. A delicious side for any meal.

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Ingredients

  • parsnips 1kg, peeled, quartered lengthways and woody centre removed
  • groundnut oil 4 tbsp
  • polenta 2 tbsp
  • parmesan or vegetarian alternative 50g, grated
  • English mustard powder 1 tsp

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.

Check out our best ever veggie sides for Christmas recipes here

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Nutritional Information

  • Kcals 227
  • Fat 12g
  • Carbs 24.7g
  • Fibre 7.8g
  • Protein 6.7g
  • Salt 0.2g
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