Perfect Parsnips

By mamapig

Try to select interesting shaped parsnips, they look great when they're roasted. I try and cut the parsnips as thin as possible because when they start to roast in the oven you should end up with tasty crispy ends and thick fleshy pieces

Ingredients

• 1 kg of parsnips.
• 3 Tbsp. of wholemeal flour.
• 1 Tbsp. of ground black pepper.
• 1 Tbsp. of sea salt.
• 1 generous handful of Parmesan cheese.
• 2 Tbsp. of olive oil.

Preparation

Step 1

Preheat the oven to 200oC/390oF/Gas 6

Peel the parsnips and chop in half and then slice into four. You may need to slice the chunks in half again depending on what size you want them. Place the parsnips in a pot and cover with cold water. Bring the pot to the boil and simmer for 4 minutes. Rinse with a little cold water and drain the chunks in a colander

Combine the flour, pepper, and salt in a large bowl. Tumble the parsnips into the bowl and toss to coat. Place in a large roasting tray, sprinkle over the Parmesan cheese and drizzle with olive oil. Roast in the oven for 25 minutes or until golden brown and crispy.