Recipe: Parsnips Cooked Two Ways
This classic winter vegetable makes not one, but two satisfying side dishes - honey-roasted parsnips and parmesan parsnips are both winners every time in our house.
Parmesan Parsnips
Ingredients
50 g freshly grated Parmesan (Parmigiano Reggiano
1.25 kg parsnips
6 oz (175 g plain flour
Vegetable oil
a knob of butter
salt and pepper
Number of servings: 7-8 servings
Preparation and cooking time: 60 mins
Equipment needed
Baking tray
Pan
Instructions
Preheat the oven to 200°C
Mix the flour, Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips then halve and quarter them lengthways, then cut into chunks.
Boil the parsnips in a saucepan of boiling water - enough to just cover them - and add salt. Boil for 3 minutes with the lid on.
Prepare a baking tray lined with baking paper.
Once the parsnips are boiled, drain them and then whilst still hot, place them a few at a time in the flour and parmesan mix, tossing them with some tongs so they are evenly coated.
Once coated, lay them on the tray. Best to do this whilst they are still hot and steamy so the flour mixture sticks!
To roast them, first heat a baking tray with a thin layer of oil covering the base of the tray in the oven. You can add a knob of butter too if you want to add flavour!
When the oven and baking tray are hot, remove the tin and place it over a low direct heat and line up the parsnips quickly side by side in the tin.
Bake them in the oven for 20 minutes, then turn them over, drain off any surplus fat (a bulb baster is good for this) and continue to bake for a further 15-20 minutes or until they are crisp and golden.
Top tips
If you want to do the prep work beforehand, you can keep the parsnips in the fridge (or freezer) once coated and before roasting.
If you have leftovers of the flour and Parmesan mixture, you can minimise food waste and keep it in the fridge or freezer for next time!
Honey Roasted Parsnips
Make it stand out
Number of servings: 4-5 servings
Preparation and cooking time: 40 mins
Equipment needed
Knife
Baking tray
Baking paper
Ingredients
4-5 parsnips
5 sprigs thyme
1 tbsp olive oil
1 tbsp honey
salt & pepper
Instructions
Preheat the oven to 220 degrees C and line a tray with baking paper.
Peel the parsnips and then cut into quarters.
Lay them onto the tray and drizzle with olive oil and honey.
Add the thyme sprigs and season with salt and pepper.
Mix well so that everything is evenly coated and roast for 15 minutes then give them a toss and return to the oven for 10 more minutes.
Remove from the oven when the parsnips are caramelised and slightly crispy but soft in the middle.
Enjoy!
Top tip
You can use other herbs like sage, oregano or rosemary if you don't have any thyme.
If you’re looking for more recipe inspiration, then head over to our recipe page for more delicious, healthy recipes.
