These golden parsnip strips roasted with fragrant rosemary, flavourful Parmesan and pine nuts are scrumptious
Parsnips are related to carrots and packed with potassium and vitamin C. The Romans considered them an aphrodisiac, so no wonder we feel good when we eat parsnip stew! But Fay Ripley enlivens them with Parmesan in her cookbook, Fay’s Family Food (Penguin, £20).
Roast Parmesan Parsnips
2 tbsp vegetable oil1kg (2 1/4lb) parsnips 60g (2oz) pine nuts80g (3oz) Parmesan 1 tsp dried rosemary
Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a roasting tray. Cut the parsnips into chip-wide strips, then parboil them for five minutes and drain. Meanwhile, chop the pine nuts and add to the cheese and rosemary. Toss the parsnips in the cheese mixture and tip into the hot oil. Roast for 45 minutes.
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