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 and or sweet chilli sauce. They make a good side with any meat or stew. When you buy parsnips, make sure they’re firm, heavy and not at all spongy for the best taste.


  • 175g plain flour
  • 50g Parmesan, grated
  • 1kg parsnips, peeled, cut into bit sized pieces (remove the core if woody)
  • 4 tbsp groundnut oil
  • Knob of butter
  • Salt & pepper


  1. Preheat oven to 200°C/Gas 6. Combine flour and Parmesan, and season.
  2. Bring the parsnips to the boil in salted water and boil for 3 minutes. Drain, toss in the Parmesan mixture, coating evenly.
  3. Heat a solid roasting tin in the oven, then put the tin on a hob, add the oil and baste all the parsnips. Bake 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