Roast Parmesan Parsnips


  • 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. 

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