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Thyme and Parmesan roast parsnips recipe
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A sweet and savoury treat, this thyme and parmesan roast parsnip recipe is simple to prepare and serves 6 people as a side. Enjoy alongside your Sunday roast, or at a family barbecue. See method
Ingredients
- 750g (1½lb) parsnips, peeled and quartered lengthwise
- 1tbsp polenta or plain flour
- 25g (1oz) Parmesan, grated
- 1tbsp thyme leaves, chopped
- 3 tbsp olive oil
Each serving contains
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Energy
655kj
156kcal
8%
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Fat
8g
12%
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Saturates
2g
10%
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Sugars
7g
8%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 17.7g
Protein 4g
Fibre 6.5g
Method
A sweet and savoury treat, this thyme and parmesan roast parsnip recipe is simple to prepare and serves 6 people as a side. Enjoy alongside your Sunday roast, or at a family barbecue.
- Bring a large pan of salted water to the boil, add the parsnips and cook for 3 minutes until just soft. Drain the parsnips thoroughly, before returning them to the pan and then tossing together with the polenta or flour, grated Parmesan and thyme.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a roasting tray. When bubbling, carefully add the parsnips and coat them in the oil.
- Cook for 25 minutes until golden and lightly crisp.
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