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Donal Skehan
Roasted Buttery Parmesan Parsnips | DonalSkehan.com, The secret of these crispy roast parsnips? A coating of polenta!
  • christmas

Roasted Buttery Parmesan Parsnips

December 11

This is a lovely twist on a recipe that my mum often made for family get-togethers. Try to find nice small firm parsnips – they’ll have a wonderful, almost nutty, flavour.

 

 

  • time 50 mins
  • serves Serves 10
  • video
Method
  1. Heat oven to 200°C/400°F/Gas Mark 6.
  2. Mix together the polenta, Parmesan, nutmeg and a good grinding of black pepper, and set aside.
  3. Bring a saucepan of salted water to the boil, then tip in the parsnips and cook for 6 minutes or until just tender. Drain and then while parsnips are still hot, toss with the Parmesan mixture to coat.
  4. Set a large roasting tin over the hob and melt the butter. Add the parsnips and quickly turn to coat in the melted butter. Put the tin in the oven and roast for 20 minutes, then turn the parsnips over and cook for another 20 minutes or so until cooked through and golden.

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Ingredients

6 tbsp polenta

1 cup of freshly grated Parmesan

Pinch of freshly grated nutmeg

4.5 lbs parsnips, quartered and core removed

1/2 stick butter

Sea salt and freshly ground black pepper

6 tbsp polenta

100g freshly grated Parmesan

Pinch of freshly grated nutmeg

2kg parsnips, quartered and core removed

50g butter

Sea salt and freshly ground black pepper

You'll Need

Saucepan

Large Roasting Tin

3
(3)
photo
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