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Roast Parmesan Parsnips

These golden parsnip strips roasted with fragrant rosemary, flavourful Parmesan and pine nuts are scrumptious

Posted: 16 September 2011
by Junior


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

Serves 6


2 tbsp vegetable oil
1kg (2 1/4lb) parsnips 
60g (2oz) pine nuts
80g (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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