Roast Parmesan Parsnips
This flavorful recipe combines tender parsnips coated in a crispy polenta and Parmesan crust, creating a delightful side dish that is sure to impress your taste buds. The nutmeg adds a warm and aromatic touch to the dish, while the roasting process brings out the natural sweetness of the parsnips. Enjoy these golden-brown delights as a perfect accompaniment to your favorite main course.
— Constant Cookbook
Ingredients
- 6 tbsp polenta
- 100g Parmesan , grated
- pinch freshly grated nutmeg
- 2kg/4lb 8oz parsnips , quartered and core removed
- 6 tbsp olive oil
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 317 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.3 milligram of sodium
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