Ingredients Jump to Instructions ↓

  1. Parmesan-baked Parsnips

  2. 1 1/4Kgs parsnips

  3. 175g plain flour

  4. 50g freshly grated Parmesan cheese

  5. Freshly milled salt & black pepper

  6. Groundnut oil

  7. a knob of butter

  8. 6, 200 degree C or 400 degree F

  9. Combine the flour, salt, pepper and Parmesan cheese in a bowl. Use

  10. potatoe peeler to peel the parsnips, then halve and quarter

  11. lengthways. Remove the knotty/woody centre of the parsnip. Par cook

  12. the parsnips by boiling in water for approx 3 mins. Drain the water

  13. and while still warm (using tongs) coat the parsnips in the

  14. flour/cheese mixture. Ensure quick and thorough coating of the

  15. parsnips. It is at this stage the parsnips could be refrigerated

  16. 24 hours

  17. To bake them use a solid roasting tin, ensure groundnut oil amd

  18. the butter are sufficent to cover the base of the tin, and preheat

  19. in the oven. Remove the tin and place over a low stove flame, ensure

  20. the fat is now bubbling and (with tongs) the parsnips are placed

  21. in the tin. Tilt and baste the parsnips, then return to the oven.

  22. Bake for 20 mins, then turn over and drain the excess fat. Bake

  23. for approx another 15-20 mins until crisp and golden.


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