Parmesan roasted parsnips
Wednesday, 15th November 2017 by Chen

Serves 4 as a side dish


600g parsnips

2 tbs olive oil

80g plain flour

50g parmesan, grated finely

1/2 tbs medium curry powder

Grated zest of 1 lemon

1/2 teaspoon salt


Preheat oven to 200C. Peel the parsnips and cut them into finger-sized pieces. Put a heavy roasting dish containing the oil in the oven as it heats up. Combine the flour, parmesan, curry powder, salt and lemon zest in a large mixing bowl. Cook the prepared parsnips in boiling water for five minutes. then drain. While they're still hot, roll the parsnips in the flour mixture and set aside. When all the parsnips are coated thoroughly, remove the roasting dish from the oven and arrange the parsnips in the hot fat. Roast in the oven for 20 minutes, then turn the parsnips over and put back in the oven for another 20 minutes.