CRUNCHY PARSNIPS

Crunchy parsnips image

Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish

Provided by Good Food team

Time 55m

Number Of Ingredients 4

Ingredients

2kg parsnips , peeled, trimmed and cut into halves or quarters lengthways
100ml rapeseed or sunflower oil
5 tbsp polenta
2 tsp paprika

Steps:

Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.

Nutrition Facts : Calories 297 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium