Roast Parsnips With Parmesan Crust Recipe

Parmesan-baked 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


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



  • 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


  • 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

Nutritional Information

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