Roast Parmesan Parsnips

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  317

• Protein

  9g

• Carbs

  38g

• Fat

  15g

• Saturates

  4g

• Fibre

  12g

• Sugar

  15g

• 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

Directions

1. 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.
2. 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.

Categories: All Christmas, Grains & Pulses, Vegetables