Olive Magazine
Roast Parsnips With Parmesan Crust Recipe

Parmesan-baked parsnips

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal227
fat12g
carbs24.7g
fibre7.8g
protein6.7g
salt0.2g
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Try these delicious Parmesan parsnips, then check out our maple-roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.

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.

Check out our best ever veggie sides for Christmas

Brussels Sprouts Recipe with Shallots
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