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  • Seasonal recipe No 16 – Parmesan-baked parsnips

    Posted on October 16th, 2009 Trish No comments

    From Delia Smith’s Christmas cook book – but why wait till December?  You can prepare them in advance – up to 24 hours – or even prepare and freeze them when they will cook perfectly if allowed to defrost first.

    Serves: 4parmesan-baked-parsnips camel csa 15-10-09

    Preparation time: 10 minutes
    Cooking time: 40 minutes

    600g parsnips
    80g plain flour
    50g freshly grated parmesan
    salt and pepper
    groundnut oil
    a knob of butter

    Combine the flour, parmesan, salt and pepper in a mixing bowl. Peel the parsnips, then halve and quarter lengthways and cut each length in half across so you end up with smallish chunks. (Of course, if it’s a Camel CSA parsnip, you’ll have to divide it up even more!) Put the parsnips in a saucepan, just cover with boiling water and add salt. Bring to the boil and boil for 3 minutes.

    Drain the parsnips in a colander and while they are still steaming, using tongs, drop a few at a time into the flour mix, shaking the bowl to make sure they get a good even coating. As they are coated move them to a tray or plate. You need to work quite swiftly as they only get a good coating when still steamy.

    Once they’re all coated you can cook or store them in fridge or freezer. Any leftover flour can be kept in the fridge or freezer for another time – you need plenty in order to coat the parsnips quickly.

    To bake, place a large solid roasting tin in a 200C/400F oven with enough groundnut oil just to cover the base and a knob of butter for flavour. Once the oil is hot, remove the tin and place over fairly low direct heat. Place the parsnips in the tin, baste them with hot fat and put in the oven. Bake for 20 minutes, then turn them over, drain off any surplus fat and continue to bake for a further 15-20 minutes until crisp and golden.

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