Ingredients

  • 6 tablespoons polenta
  • 100g freshly grated parmesan
  • pinch of freshly grated nutmeg
  • 2kg parsnips, quartered and core removed
  • 50g Kerrygold Pure Irish Salted Butter
  • sea salt and freshly ground black pepper

Directions

Try to find nice small firm parsnips that will have a wonderful almost nutty flavour!
  1. Heat the oven to 200C, gas mark 6.
  2. Mix together the polenta, Parmesan, nutmeg and a good grinding of black pepper and set aside.
  3. Bring a saucepan of salted water to the boil, then tip in the parsnips and cook for 6 minutes or until just tender.
  4. Drain and then while the parsnips are still hot, toss with the Parmesan mixture to coat.
  5. Set a large roasting tin over the hop and melt the butter.
  6. Add the parsnips and quickly turn to coat in the melted butter.
  7. Put the tin in the oven and roast for 20 minutes, then turn the parsnips over and cook for another 20 minutes or so until cooked through and golden.

explore our

Similar Recipes

Main courses

American Style Pizza

For the Dough Put the water, sugar and yeast in a bowl and stir until...

Baking

Brandy Snap Cannolis with Vanilla Buttercream

For the Brandy Snaps: 1. In a pot set over medium heat combine the but...

Serves 12 cannolis
Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares
Sides & Nibbles

Jerk Buttered Cauliflower with Watermelon Salad

Recipe by Anina's Recipes...

Baking

Kerrygold Shortbread

Recipe by @dinewithtasha ...

Baking

Bran & Buttermilk Rusks

Recipe by @drizzleanddip T...

Serves One large tray of rusks
Baking

Chocolate Orange Biscotti

METHOD Preheat the oven to 180°C/Gas Mark 4. Beat toge...

Serves Makes 12 large (24 small)
see more