Crunchy parsnips

bbc good food team christmas crunchy fibre folate gluten free parsnips polenta side dish vegan winter

N/A

Source

Ingredients

2kg parsnips , peeled, trimmed and cut into halves or quarters lengthways

100ml rapeseed or sunflower oil

5 tbsp polenta

2 tsp paprika

Method

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.