• 6servings
  • 45minutes
  • 227calories

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 1kg parsnips , peeled, quartered lengthways and woody centre removed

  2. 4 tbsp groundnut oil

  3. 2 tbsp polenta

  4. 50g parmesan , or vegetarian alternative, grated

  5. 1 tsp English mustard powder

Instructions Jump to Ingredients ↑

  1. Heat the oven to 220C/fan200C/gas 7. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.

  2. Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.

  3. Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.


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