Crunchy parsnips
Time to forget soggy parsnips: try roasting them with polenta and paprika coating, and you’ll be honored with golden, crunchy veg. This makes a lovely Festive side dish.
- Prep: 15 mins
- Cook: 40 mins
- Easy
- Serves: 8
Ingredients
Crunchy parsnips Method
Step: 1 Warm the oven to 220C/200C fan/gas 7. In boiling water blanch the parsnips for about 4-5 minutes until a little soft. Drain, let it steam-dry, and tip into a big bowl. Spray over the oil and toss to cover all the parsnips.
Step: 2 Stir in the polenta, 2 tsp sea salt, 1 tsp ground black pepper, and paprika, and dust over the parsnips. Mix well, and lay out the parsnips on one large baking dish (or two small ones), with a good space between them. Roast for around 15 minutes, turn them over, and roast for the next 20-25 mins till it becomes golden and crunchy, and serve.
