Waitrose and Partners
Pecorino smashed parsnips

Pecorino smashed parsnips

Move over smashed potatoes, there's a new veg in town. With their caramel sweetness and creamy texture, parsnips are perfect for smashing, then coating in pecorino for a crisp, cheesy finish. Served with watercress tzatziki for dipping, they make a standout side for festive roasts or buffets. Discover more parsnip recipes.

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Gluten freeSource of fibre1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins
  • Plusstanding

Ingredients

  • 500g parsnips, peeled, cored and quartered
  • 1 tsp salt
  • 2 tbsp garlic-infused olive oil
  • 1 tbsp Dijon mustard
  • 50g pecorino, grated
  • 4 sprig/s flat leaf parsley, leaves roughly chopped
  • 170g No.1 Watercress Tzatziki

Method

  1. Preheat the oven to 200ºC/180ºC fan/gas 6. Put the parsnips in a large lidded saucepan with just enough cold water to cover. Add the salt, cover with the lid and bring to the boil. Once simmering, cook for 4-5 minutes until just yielding to the tip of a sharp knife. Drain and allow to steam for 5 minutes.

  2. Spread the parsnips across 2 parchment-lined baking trays. Use a pan to press each parsnip to roughly half its original height. Mix the oil and Dijon, season with salt and black pepper, then brush over each parsnip on both sides. Roast for 25 minutes, until golden around the edges.

  3. Sprinkle a little pecorino over each parsnip and return to the oven for another 6-8 minutes. Serve topped with a twist of black pepper and the parsley, with the watercress tzatziki alongside for dipping.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,098kJ/ 264kcals

Fat

17g

Saturated Fat

5.9g

Carbohydrates

17g

Sugars

8.3g

Fibre

6.3g

Protein

7.6g

Salt

1.9g

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