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Parmesan parsnips

Crispy parmesan parsnips with thyme on a roasting tray

Parmesan parsnips

Name: Parmesan parsnips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500g parsnips peeled and chopped into chunky batons; 2 tbsp olive oil; 2 tbsp polenta; 2 thyme sprigs leaves picked and roughly chopped; 30g parmesan or vegetarian alternative, grated

Alice Shields

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

plus steam-drying

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Create a crispy crust for parsnips with polenta and parmesan. They make a special side dish for a Sunday roast or the Christmas dinner table

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

500g parsnips

peeled and chopped into chunky batons
2 tbsp olive oil
2 tbsp polenta
2 thyme sprigs

leaves picked and roughly chopped
30g parmesan

or vegetarian alternative, grated

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Nutrition: Per serving

kcal185
fat9g
saturates3g
carbs17g
sugars7g
fibre8g
protein5g
salt0.24g

Method

step 1

Cook the parsnips in a pan of boiling salted water for 10 mins until tender. Drain and leave to steam-dry for 5 mins.
step 2

Meanwhile, heat the oven to 200C/ 180C fan/gas 6. Pour the oil into a baking tray that’s large enough to hold all the parsnips in a single layer, and put it in the oven to heat up.
step 3

Combine the polenta, thyme, grated cheese and plenty of seasoning in a large bowl. Add the parsnips and toss. Carefully tip the parsnips onto the hot tray and turn in the oil to coat. Roast for 30 mins, turning halfway, until golden and crisp.

Recipe tips

Use the air fryer To air fry, heat to 180C and arrange the parsnips in the basket. Brush over the oil (you may not need it all). Cook for 20 mins, turning halfway, until crispy.

Prep-ahead parsnips You can complete the recipe up to the end of step one up to two days ahead. Once the parsnips are completely cool, chill for up to two days. Toss in a little oil before coating in the cheese and polenta mixture to help it stick. Or, you can finish the recipe, cool the parsnips completely and chill for up to three days before reheating from chilled at 200C/180C fan/gas 6 for 15 mins until piping hot.

Recipe from Good Food magazine, Christmas 2026

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