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Cheese and thyme crispy parsnips
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Serves: 4-6 as a side
100g parmigiano reggiano, finely grated
20 sprigs thyme, leaves picked
1kg parsnips, peeled
80ml olive oil
1. Preheat the oven to 200˚C, gas mark 6. Combine the cheese, polenta and thyme leaves, season and spread out on a large, flat plate. Bring a large pan of salted water to the boil. Halve or quarter the parsnips lengthways (ensuring they are evenly sized). Boil for 4 minutes, then drain.
2. Put the hot parsnips onto the plate of cheese and roll them around until most of the mixture has stuck to them. Don’t worry if there is a lot of loose mixture. Pour the oil into a roasting tin and put in the oven for 5 minutes until very hot. Carefully tip in the parsnips and scatter any remaining cheese mixture over the top. Roast for 30-40 minutes, turning halfway through, until crisp and deep golden. Serve immediately with some aioli to dip into, if liked.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1344kJ
This recipe was first published in October 2019.