Page title and description

Parmesan-baked parsnips
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
PT5M
Cooking time:
40 min
PT40M
-
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.