Parmesan parsnips
Serves 4
Easy
Prep:
Cook:
plus steam-drying
Create a crispy crust for parsnips with polenta and parmesan. They make a special side dish for a Sunday roast or the Christmas dinner table
Skip to ingredients
- 500g parsnipspeeled and chopped into chunky batons
- 2 tbsp olive oil
- 2 tbsp polenta
- 2 thyme sprigsleaves picked and roughly chopped
- 30g parmesanor vegetarian alternative, grated
Nutrition: Per serving
- kcal185
- fat9g
- saturates3g
- carbs17g
- sugars7g
- fibre8g
- protein5g
- salt0.24g
Method
step 1
Cook the parsnips in a pan of boiling salted water for 10 mins until tender. Drain and leave to steam-dry for 5 mins.
step 2
Meanwhile, heat the oven to 200C/ 180C fan/gas 6. Pour the oil into a baking tray that’s large enough to hold all the parsnips in a single layer, and put it in the oven to heat up.
step 3
Combine the polenta, thyme, grated cheese and plenty of seasoning in a large bowl. Add the parsnips and toss. Carefully tip the parsnips onto the hot tray and turn in the oil to coat. Roast for 30 mins, turning halfway, until golden and crisp.
