Recipe of the Week - Perfect Parmesan Parsnips

Recipe of the Week - Perfect Parmesan Parsnips

Parsnips, as you know, are tough as old boots and I still have a decent batch in the ground outside in the veg patch.  Here’s a great recipe for tarting them up a bit from Donal Skehan from the GIY cookbook GROW COOK EAT.


  • 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.