Parmesan Parsnips

Submitted By:
Bob Brulée


Background Info:
Until we discovered Delia Smith's way of cooking parsnips they would go uneaten. Now they are a specifically requested by our dinner guests.
Goose fat is best for cooking these, but it can be substituted for groundnut oil and a knob of butter. No. of Servings:
6-8 Preparation time:
10min(s) Course:
Other Cooking time:
40min(s) Cooking Instructions:
Preheat oven to 200ºC
Prepare the parsnips by peeling, quartering lengthways and cutting each quarter in half across. Place the parsnips in a saucepan of salted water and bring to the boil. Simmer for 3-4 minutes.
Whilst the parsnips are cooking, mix the flour and parmesan in a bowl and season with black pepper.
Drain the parsnips and whilst they are still hot coat each one in the flour/parmesan mix.
Add a good dollop of goose fat to a roasting tin and place it in the oven until the fat has melted, but not yet hot. Place the coated parsnips in a roasting tin and gently shake to ensure that they are coated with the fat. Return the baking tray to the oven.
After 20 minutes turn the parsnips (remove any excess fat if required) and return to the oven. Bake for a further 15 minutes, until golden brown and crispy.