Looking for a quick and easy side dish? Try Crispy Baked Parsnips with cheese! These root vegetables, often called white carrots, have a sweet and soft anise seed flavour that pairs perfectly with nutty polenta and salty cheese.
Your guests will be impressed by this delicious side dish, especially when served alongside blackened salmon, chicken and leek pie with homemade béchamel or our Med fish bake.
And if you’re a fan of baked veggies, try our other recipes, like Baked Aubergines and Peppers or Kale and Cauliflower with feta and tahini.
Ingredients
For 4 people, prep time is 15 minutes, and cooking time is 30-40 minutes
- 5 Parsnips
- few springs of thyme
- Salt & pepper
- 2 tbsp extra virgin olive oil or cold-pressed rapeseed oil
- 40g grate cheese
- 2 tbsp polenta flour (cornmeal)
Method
1 – Peel and wash the parsnips. Cut the parsnips in quarters and place them in an oven-safe tray with the thyme.
2 – Drizzle oil, add salt and pepper and mix well. Bake it in the oven at 180°C for about 30 minutes.
3 – Remove the parsnips from the oven and mix in cheese and polenta flour. Mix it well and return the tray to the oven for further 15 minutes until the parsnips look coated by a crispy layer. Served this delicious crispy baked parsnips with a fish fillet or juicy chicken baked in casserole.
Tips
- It’s best to cut chunky edges and ends to prevent parsnips from burning
- Mix 2 tbps of oil and 1 tbsp of water for perfect parsnips and pour the mixture over the parsnips before baking.
