parmesan parsnips
This is a lovely twist on a recipe that my mum often made for family get-togethers. Try to find nice small firm parsnips that will have a wonderful almost nutty flavor.
Basic Ingredients
-
6 tablespoons 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
How to make parmesan parsnips
-
First of all, Heat oven to 200C (400F), Gas mark 6. Mix the polenta, Parmesan, nutmeg, and a good grinding of black pepper, and set aside. After this, Bring a saucepan of salted water to a 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.
-
Now 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.