Riverford Wicked Leeks
Parmesan-baked parsnips recipe image

Print Parmesan-baked parsnips

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.


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


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

Cooks 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.
want to cook with fresh ingredients? try one of our award winning veg boxes