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

  • 2kg parsnips, peeled, trimmed, and cut into halves or quarters lengthways
  • 100ml rapeseed or sunflower oil
  • 5 tbsp polenta
  • 2 tsp paprika
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.

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