This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and frozen and will then cook perfectly if allowed to defrost first. This recipe also works very well with sweet potatoes. If you are roasting potatoes on the top shelf, these can cook beneath. Vegetarians might like to know that vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
|2 oz (50 g) freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction|
|2½ lb (1.25 kg) parsnips|
|6 oz (175 g) plain flour|
|groundnut or other flavourless oil for baking|
|a knob of butter|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large, solid roasting tin.|
This recipe is taken from Delia Smith’s Christmas and Delia's Vegetarian Collection.
Begin by combining the flour, Parmesan, salt and pepper in a mixing bowl. Peel the parsnips using a potato peeler. Then halve and quarter them lengthways and cut each length in half across, so that you end up with smallish chunks. Cut out any tough woody centres.
Now pop the parsnips in a saucepan, pour in enough boiling water just to cover them and add salt. Put on a lid, bring them to the boil and boil for 3 minutes.
Meanwhile have a large kitchen tray ready. Then, as soon as they are ready, drain them in a colander and, whilst they are still steaming, drop a few at a time (with the aid of some kitchen tongs) into the flour and parmesan mixture, shaking the bowl and moving them around so that they get a good even coating.
As they are coated transfer them to the tray. Make sure you do them all fairly swiftly as the flour mixture will only coat them whilst they are still steamy! When they're all coated they are ready to cook or store in the fridge or freeze.
Any leftover flour and Parmesan can be kept (sifted) in the fridge or freezer for another time. What is important is to have plenty in order to coat the parsnips quickly.
To bake them, place a large solid roasting tin in the oven to pre-heat and in it put enough oil just to cover the base and a knob of butter for flavour. Then, when the oven is ready, remove the tin and place it over direct heat (turned fairly low) and, again using tongs, place the parsnips quickly side by side in the tin.
Tilt it and baste all the parsnips with hot fat, place the tin in the oven and bake them for 20 minutes, then turn them over, drain off any surplus fat (a bulb baster is good for this) and continue to bake for a further 15-20 minutes or until they are crisp and golden.
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Serve with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.
Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.
This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as Christmassy as everyone else.
Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
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