- 3 tbsp polenta
- 50g parmesan, grated
- Pinch of nutmeg
- 1kg parsnips (or mix of root veggies), quartered
- 3 tbsp olive oil
Preheat oven to 200C. Mix together the polenta, parmesan and nutmeg and set aside.
Cook the parsnips in boiling water for 6 minutes. Drain parsnips and coat in parmesan mixture.
Heat the oil in a pan and coat the parsnips. Then put the parsnips in a baking dish and bake for 15 minutes.
Turn the parsnips and bake for another 15 minutes until golden brown.