Ingredients

The following ingredients have 4 Servings
  • 60ml (4 tbsp) vegetable oil
  • 1kg (2lbs) parsnips, peeled and quartered
  • 50g (2oz) semolina
  • 50g (2oz) Parmigiano Reggiano

Instruction

  • Preheat oven to 200°C/fan 180°C/390°F/gas 6.
  • Pour the oil into a roasting tin and place in the oven to heat up.
  • Parboil the parsnips for 3 minutes in pan full of salted water.
  • Drain and let all surfaces dry out.
  • Mix the semolina and parmesan cheese in a large mixing bowl.
  • Toss the parsnips in the cheese mixture until all their surfaces are covered with the mixture. You might need to them in batches to do a proper job.
  • Add the parsnips the parsnips to the roasting tin and turn to coat in oil. 
  • Place the parsnips in the oven and roast for 15 minutes, then turn the parsnips over and turn over. 
  • Continue to roast for another 15 minutes or until they are crisp and golden. 
  • Serve as a side dish for a roast dinner. 
  • [Optional] Sprinkle the parsnips with grated parmesan cheese because you can never have enough cheese in your life!