Parmesan Parsnips Food

ROAST PARMESAN PARSNIPS

Roast Parmesan parsnips image

For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish

Provided by Good Food team

Time 1h

Number Of Ingredients 5

Ingredients

6 tbsp polenta
100g parmesan , grated
pinch freshly grated nutmeg
2kg/4lb 8oz parsnips , quartered and core removed
6 tbsp olive oil

Steps:

Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

PARMESAN PARSNIPS

Parmesan Parsnips image

Learn how to make roast Parmesan parsnips in a few easy steps. This parsnip recipe is a perfect vegetable side dish for a meat course.

Provided by Michelle Minnaar

Categories Side Dish

Time 1h

Number Of Ingredients 4

Ingredients

60ml (4 tbsp) vegetable oil
1kg (2lbs) parsnips, peeled and quartered
50g (2oz) semolina
50g (2oz) Parmigiano Reggiano

Steps:

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!

Nutrition Facts : Calories 241 calories, Sugar 1.6 g, Sodium 229 mg, Fat 17.5 g, SaturatedFat 13.2 g, TransFat 0.1 g, Carbohydrate 16.8 g, Fiber 2.1 g, Protein 5.5 g, Cholesterol 10.8 mg

ROASTED PARSNIP AND PARMESAN SOUP

Roasted Parsnip and Parmesan Soup image

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup

Provided by lindseylcw

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
700 g parsnips, cored and sliced into batons
1 medium onion, cut into wedges
40 g parmesan cheese, freshly grated
2 slices pancetta
850 ml chicken stock, hot
4 tablespoons double cream

Steps:

Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
Remove from oven and lay pancetta aside for the garnish.
Mix the vegetable mixture into the hot stock and puree until smooth.
season to taste.
Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.

Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12

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