zoom

    Save to your scrapbook

    Cheese and thyme crispy parsnips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Cheese and thyme crispy parsnips

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4-6 as a side

    Ingredients

    100g parmigiano reggiano, finely grated
    80g polenta
    20 sprigs thyme, leaves picked
    1kg parsnips, peeled
    80ml olive oil

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary