:: PERFECT PARSNIPS!

November 26, 2008 at 10:08 pm 23 comments

OK it’s official, Christmas has arrived! And it’s only November! I know people give out about the festivities starting earlier each year, but to be honest it doesn’t bother me. I’m not afraid to say it, I LOVE CHRISTMAS AND EVERYTHING THAT GOES WITH IT! Partly because of the presents, partly because of the tree, but mainly because there is no other day in the year that the focus is so intensely on FOOD!

For our traditional Christmas dinner at home we have turkey, ham and a great selection of veggies. That selection usually includes these super parsnips! To be honest these have become a regular addition to meals all year round recently and are no longer just spared for Christmas. There just that good!

Perfect Parsnips
Try to select interesting shaped parsnips, they look great when they’re roasted. I try and cut the parsnips as thin as possible because when they start to roast in the oven you should end up with tasty crispy ends and thick fleshy pieces.

1kg of parsnips.
3 tablespoons of wholemeal flour.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.
1 generous handful of Parmesan cheese.
2 tablespoons of olive oil.

Preheat the oven to 200oC/390oF/Gas 6.
Peel the parsnips and chop in half and then slice into four. You may need to slice the chunks in half again depending on what size you want them.  Place the parsnips in a pot and cover with cold water.  Bring the pot to the boil and simmer for 4 minutes.  Rinse with a little cold water and drain the chunks in a colander.
Combine the flour, pepper, and salt in a large bowl.  Tumble the parsnips into the bowl and toss to coat. Place in a large roasting tray, sprinkle over the Parmesan cheese and drizzle with olive oil.  Roast in the oven for 25 minutes or until golden brown and crispy.

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Entry filed under: parmesan, parsnips, sidedish, wholemeal flour.

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23 Comments Add your own

  • 1. _ts of [eatingclub] vancouver  |  November 26, 2008 at 11:49 pm

    Holy !%$#@$$%#@%$!!!!Oops, pardon the outburst, but these look really good.Parsnips aren’t really part of our repertoire, although we have used it before (roasting under chicken, with mushrooms and olives) and loved it. OK, no more excuses. Have to buy parsnips.

    Reply
  • 2. Vicki  |  November 27, 2008 at 3:26 am

    Oh my gosh, those put my parsnips to shame! I can’t wait to try this.

    Reply
  • 3. Therese Mac Seain  |  November 27, 2008 at 7:36 am

    Getting seriously home sick reading your blog thoes are the perfect parsnips

    Reply
  • 4. Daily Spud  |  November 27, 2008 at 2:02 pm

    Gosh – roast parsnips just got a makeover – will have to try these!

    Reply
  • 5. Donal  |  November 27, 2008 at 10:03 pm

    Hey Eating club! Profanties are acceptable under the right circumstances! πŸ™‚ That sounds nice under the chicken! Do you place the whole chicken on a rack over the veg?Hey Vicki!I’m sure yours are lovely too! Let me know how you get on with them!Hey Therese!Aww well you can come to Ireland and I’ll make you up a big batch!Hey Daily Spud!hehehe- let me know how you get on! I’m sticking you on my Irish foodies blogroll if thats ok?

    Reply
  • 6. Lars @ grydeskeen - Opskrifter  |  November 27, 2008 at 10:30 pm

    What a nice twist to baked parsnips. I usually just chop them like you, and then drizzle with olive oil and season, and then bake them. This will be tested next time I make them, thats for sure. πŸ™‚Thanks for sharing.

    Reply
  • 7. Daily Spud  |  November 28, 2008 at 12:00 am

    Thanks – I’d be delighted to join your Irish foodies blogroll! And I’ll let you know how I go with the parsnips πŸ™‚

    Reply
  • 8. culinarycory.com  |  November 28, 2008 at 3:49 am

    I wanted to add parsnips to my roasted veg mix this evening and I couldn’t find them anywhere! I see them all the time except when I actually need them. Go figure.

    Reply
  • 9. Donal  |  November 28, 2008 at 9:25 am

    Hey Lars!Me too when I don’t have time- but boiling them makes them more fluffy inside!Hey Daily Spud!Cool! Thanks! πŸ™‚Hey Cory!Hmmm thats weird, I guess sometimes they can be hard to come by. I’m sure you’ll track some down eventually!

    Reply
  • 10. _ts of [eatingclub] vancouver  |  November 28, 2008 at 6:09 pm

    Being lazy that we are, we just plopped the chicken right on top of the veg. =) Mixed up the parsnips and some olives, then plopped seasoned chicken on top and into the oven it went.

    Reply
  • 11. raj  |  November 28, 2008 at 11:12 pm

    im making this now! will let you know how it goes!!!

    Reply
  • 12. Daily Spud  |  November 29, 2008 at 8:03 pm

    Made a batch of these this evening and tossed some using polenta instead of wholemeal flour for a guest who’s avoiding gluten – the polenta gives a great texture, it’s definitely a variation to try!

    Reply
  • 13. raj  |  December 1, 2008 at 7:18 am

    i LOVED it! my parents are visiting from india next week, and my fathers never had parsnips! im planning to make this for him!!!!excited!

    Reply
  • 14. Ann from Montana  |  December 7, 2008 at 9:23 pm

    I know a bit of a late comment for this post, but I just made these…first time I’ve had parsnips – and they were wonderful!A few adaptations as I have to eat gluten and casein free:gluten free flour mixno parmesan – I sprinkled smoked paprika instead.Thanks for introducing me to something new and good!

    Reply
  • 15. Sarah  |  December 8, 2008 at 5:59 pm

    I’ve done a Delia Smith recipe very similar to this and it’s absolutely delicious. I always demand we do these on Christmas day even if it takes a bit of juggling of oven space. Love your photos πŸ˜‰

    Reply
  • 16. We Are Never Full  |  December 10, 2008 at 11:23 pm

    whoa! just found your blog and i’ve gotta say, i’m going to take some time to poke around. these parsnips look amazing. the pictures are to die for. salivating is happening at this moment.

    Reply
  • 17. EAT!  |  December 11, 2008 at 12:14 am

    Definately in my To Try pile of recipes. I am even putting it at the top. I love roasting vegetables, but with the coating they would be even better.

    Reply
  • 18. Ann from Montana  |  December 13, 2008 at 12:01 am

    I have made these 5 times since my post less than a week ago when I made them the first time – seriously good!

    Reply
  • 19. vintage moon studio  |  January 18, 2009 at 8:23 pm

    Just stumbled upon your blog – great, fresh recipes and wonderful photography. Will have to give these parships a try! Deb

    Reply
  • 20. Suzy  |  March 23, 2009 at 1:13 pm

    these parsnips are delish! Made them for Mothers Day and they went down a treat! πŸ™‚

    Reply
  • 21. Kim  |  July 17, 2009 at 7:41 pm

    I will definitely be making these with the parsnips that are in my crisper! But I'll be using pecorino romano instead of parmesan, and a gluten-free flour ( probably rice or millet flour). Parsnips are one of my fav veggies, I eat them all year round in every way possible – but I've never thought to coat them in cheese! Brilliant. Love the blog, just stumbled upon it – fresh, lovely, great energy. Thanks for sharing!

    -kim // affairsofliving.blogspot.com

    Reply
  • 22. Conor  |  October 6, 2009 at 9:46 am

    HMMM have to try this for dinner tonight.

    Reply
  • 23. CaptnRachel aka Tha Pizza Cutta  |  November 13, 2009 at 5:38 pm

    totally incredible! sometimes I look at parsnips like, "what in the hell am I going to do with you?" bookmarking this for sure. Oh, and I found your recipe thru Saveurmag.com. Well Done!

    Reply

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