Saturday, 5 November 2011

Parmigiano Baked Parsnips

I just love parsnips. I remember as a kid having mashed parsnips and carrots, yum. This recipe I love just as much as when the parsnips are cooked they have a golden, baked tecture.

Ingredients serves 8

1.5kg       parsnips, peeled and topped
60g          Parmigiano Reggiano, finely grated
90g          gluten free plain flour
1              level teaspoon of English mustard powder
                olive oil
               salt and freshly ground black pepper


Combine together the flour, mustard powder, grated Parmigiano, salt and freshly ground 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 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 an 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 200C.

Pour just enough olive oil into a roasting tin to cover the bottom and pop it into the oven to preheat.

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.

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