Roast Parsnips with Parmesan

Roast Parsnips with Parmesan Recipe

A Baked Crisp Side Dish
Yield: 8    Preparation Time:     Cooking Time:
A delicious way of serving parsnips, baked crisp and golden brown with a Parmesan coating. This recipe also works well with sweet potatoes if you are so inclined.


1.25kg parsnips
50g freshly grated Parmesan
175g plain flour
Groundnut oil
A knob of butter
Salt and freshly milled black pepper

Recipe Instructions

Preheat oven to 200C.

Prepare the parsnips.
Peel the parsnips then halve and quarter them lengthways. Cut each length in half so you end up with small chunks. Cut away the woody centers. Put the parsnip chunks into a pan of boiling salted water and let them boil for 3 minutes.

Make the flour and parmesan mixture.
In a large mixing bowl, combine the flour, Parmesan, salt and pepper.

Coat the parsnips.
Drain the cooked parsnips and while they are still steaming drop a few at a time into the parmesan mixture, shaking the bowl and moving them around so they get a good even coating. Once coated, transfer them to a kitchen tray and do the next batch. This must be done quickly as the mixture will only stick to the parsnips while they are still steaming.

Roast the parsnips.
Place a roasting tin in the oven to pre-heat it and then pour in enough oil to cover the base of the roasting tin and a knob of butter to add flavor. Once the roasting tin is hot, remove it from the oven and add the coated parsnips. Baste the parsnips with the hot oil and place the roasting tin back in the oven. Bake for 20 minutes then turn the parsnips over, draining off any excess fat, and bake for another 20 minutes until they are crisp and golden.


Side Dish