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Roast Parmesan parsnips

By Good Food

For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish

Prep:20 mins
Cook:40 mins

Serves 8
Easy

Nutrition per serving

kcal 317
fat 15g
saturates 4g
carbs 38g
sugars 15g
fibre 12g
protein 9g
salt 0.3g

Ingredients

6 tbsp polenta
100g parmesan, grated
pinch freshly grated nutmeg
2kg/4lb 8oz parsnips, quartered and core removed
6 tbsp olive oil

Tip

Buying polenta
To make the Parmesan parsnips, make sure you buy dried, free-flowing grains of polenta (or cornmeal) rather than ready-made polenta in a block.

Method

Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.