Easy
Vegetable Recipe
This easy vegetable recipe not only produces a very impressive vegetable side dish, but best of all, most of the preparation can be done the day before.
Gourmet food........the EASY way!
Parmigiano Baked Parsnips
INGREDIENTS
SERVES 8
3lb (1.3kg) parsnips, peeled and topped
about 2oz (60g) Parmigiano Reggiano, finely grated
about 3oz (90g) plain white flour
1 level teaspoon of English mustard powder
olive oil (or goose/duck fat if you have it)
salt and freshly milled black pepper
METHOD
- Combine together the flour, mustard powder, grated Parmigiano, salt and freshly milled black pepper.
- Cut the parsnips into quarters, or 8 if they are large. If the centers are woody, cut them out.
- Bring a large pan of salted water to the boil. Add the parsnips and then boil them for just 3 minutes before draining in a colander.
- Using a pair of tongs (as the parsnips will still be hot), drop a few pieces in the flour and cheese mix. Move around until coated and then transfer to a tray. Repeat the process until all of the parsnips have been coated.
The beauty of this easy vegetable recipe is that the above steps can be completed the day before if you wish. Once cool, simply refrigerate the tray of parsnips overnight.
- Preheat the oven to 400F, 200C, gas mark 6.
- Pour just enough olive oil into a roasting tin to cover the bottom and pop it into the oven to preheat.
TIP
To give an extra crunchiness to the roasted parsnips, use goose or duck fat (if you have it) instead of the olive oil.
- Take the roasting tin from the oven and place directly over a low heat. Now carefully add the parsnips taking care not to splash yourself with hot oil.
- Once all of the parsnips are in the hot oil, turn them over so that they are well coated.
- Return the roasting tin to the oven and bake the parsnips for 20 minutes.
- Remove from the oven and once again turn the parsnips in the hot oil before carefully removing the surplus oil by tilting the pan and using a spoon.
- Return to the oven for another 15 to 20 minutes until really crisp and golden.
- Remove the parsnips to a warmed serving dish, and serve immediately.
This easy vegetable recipe makes a perfect accompaniment to almost any main course but it is particularly suited to roasted poultry or meat dishes such as roast chicken or pot roasted beef.
To return from this easy vegetable recipe to my
MY RECIPE FOR ROAST PARSNIPS
CLICK HERE
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