Thyme and Parmesan Roast Parsnips

Do something different with your veg this Christmas.
1kg (2lb 4oz) parsnip quartered
75g (3oz) Parmesan cheese, grated
50g (2oz) pine nuts, chopped
4 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh thyme
100ml (4 fl oz) olive oil


1) Preheat the oven to 200C/ 180C fan / 400 F / Gas 6. Place the parsnips in a pan of salted water, bring to the boil and simmer for 5 minutes.

2) Combine the Parmesan cheese, pine nuts and herbs and season. Drain the parsnips and toss in the cheese mixture. heat the oil in a roasting tin until smoking hot. Carefully tip in he parsnips and roast for 40 minutes, turning occassionally.

Approx serving:
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