Thyme and Parmesan roast parsnips

Thyme and Parmesan roast parsnips recipe

5 ratings

See method

  • Serves 6
  • 5mins to prepare 35mins to cook
  • 156 calories / serving
  • Healthy

Ingredients

  • 750g (1½lb) parsnips, peeled and quartered lengthwise
  • 1tbsp polenta or plain flour
  • 25g (1oz) Parmesan, grated
  • 1tbsp thyme leaves, chopped
  • 3tbsp olive oil

Each serving contains

  • Energy

    655kj
    156kcal
    8%
  • Fat

    8g 12%
  • Saturates

    2g 10%
  • Sugars

    7g 8%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 17.7g Protein 4g Fibre 6.5g

Method

  1. Bring a large pan of salted water to the boil, add the parsnips and cook for 3 minutes until just soft. Drain the parsnips thoroughly, before returning them to the pan and then tossing together with the polenta or flour, grated Parmesan and thyme.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a roasting tray. When bubbling, carefully add the parsnips and coat them in the oil.
  3. Cook for 25 minutes until golden and lightly crisp.

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