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

Janine Ratcliffe

Published: March 25, 2015 at 3:09 PM

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Serves 6

Easy

Total time: 50 mins

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Try a tasty, different way of cooking parsnips. Thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp

Vegetarian

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal227
fat12g
carbs24.7g
fibre7.8g
protein6.7g
salt0.2g

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

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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