Parmesan-baked parsnips

Name: Parmesan-baked parsnips
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8

Side Serves 8 45 min

These more-ish parsnips can be eaten as a warm snack, perhaps dipped into crème fraîche flavoured with dill or sweet chilli sauce. They make a good side with any meat or stew.

Cook's notes

We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.

Ingredients

50g polenta
50g Parmesan, grated
1kg parsnips, peeled, cut into batons, woody core removed
Oil for roasting
Salt and pepper

Method

Prep time: 5 min

Cooking time: 40 min

Step 1
Put a large pan of salted water on to boil. Preheat your oven to 200°C/Gas 6.
Step 2
Combine the polenta, Parmesan and some seasoning in a large bowl.
Step 3
Add 4 tbsp oil to a roasting tin and pop it in the oven to warm.
Step 4
Add the parsnips to the boiling water pan and cook on a low boil for 3 minutes. Drain, leave for 2 mins to let excess water evaporate.
Step 5
Toss the parsnips in the Parmesan mixture and transfer to the roasting tray (take care as the oil may splutter a little).
Step 6
Roast for 35 minutes, until crisp and golden.