Parmesan Crusted Parsnips
Donal's Notes
Roasting vegetables is a fantastic way of feeding a crowd with little effort. They would also be delicious if you wanted to prepare a selection of similarly prepared root vegetables such as celeriac, carrots or turnips.
SERVES
8
Mixing bowl
Roasting tray
Peeler
Chopping board
Chopping knife
Instructions
1
Preheat the oven to 200C. Begin by combining the flour, finely grated Parmesan, salt and pepper in a mixing bowl.
2
Peel the parsnips using a potato peeler, then halve them lengthways and quarter them so you end up with smallish chunks.
3
Now pop the parsnips in a pan, pour in enough boiling water just to cover them and season with salt. Bring to the boil and allow to simmer for 2-3 minutes.
4
Drizzle the olive oil over a large roasting tin, put the butter in the centre and place in the oven to preheat.
5
Then, as soon as the parsnips are ready, drain them in a colander and add them to the flour and parmesan mixture while still steaming. This will help the mixture to stick to the parsnips.
6
Remove the tin from the oven and quickly place the parsnips side by side in the tin.
7
Place the tin in the oven and bake them for 20 minutes, then turn and continue to bake for a further 15-20 minutes or until they are crisp and golden.
