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Cook's notesWe'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.
- 50g polenta
- 50g Parmesan, grated
- 1kg parsnips, peeled, cut into batons, woody core removed
- Oil for roasting
- Salt and pepper
Prep time: 5 min
Cooking time: 40 min
Step 1Put a large pan of salted water on to boil. Preheat your oven to 200°C/Gas 6.
Step 2Combine the polenta, Parmesan and some seasoning in a large bowl.
Step 3Add 4 tbsp oil to a roasting tin and pop it in the oven to warm.
Step 4Add 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 5Toss the parsnips in the Parmesan mixture and transfer to the roasting tray (take care as the oil may splutter a little).
Step 6Roast for 35 minutes, until crisp and golden.