Roasted Parsnips with Polenta & Parmesan
By Masterchef winner
Steven Wallis
Serves 6
1 Hr
Milk.
Utensils & Essentials
Roasting pan, baking paper, baking tray.
Milk.Ingredients:
3 parsnips, quartered
50g polenta
80g grated parmesan
1 nutmeg (to grate)
50ml rapeseed oil (not included)
How to make
Roasted Parsnips with Polenta & Parmesan
Combine the polenta, parmesan and grate the nutmeg, then spread onto a sheet of baking paper.
Par-boil the parsnips until just tender. Drain, then while still hot, toss the parsnips in the polenta mixture to coat.
In a roasting pan heat the oil until hot. Add the coated parsnips and cook for 30 mins, turning once or twice until golden and crispy.
Finish with salt and pepper. Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
