Sunday, November 12, 2006

PARMESAN-BAKED PARSNIPS


This is one of the very best ways to cook parsnips and they go beautifully with the Sunday Roast. A great recipe to make if you have received too many parsnips in your box scheme.

DELIA SMITH’S CHRISTMAS

ISBN 0563370645 – PAGE 142

Serves: 8 people.

Skill Level: Easy

Taste Test: Parmesan cheese and parsnips is an unlikely combination of flavours but they compliment each other perfectly.

I find it is always best to put a timer on when cooking the parsnips, and not to be tempted to cook them for any longer than the 3 minutes stated, otherwise when you thaw them out/roast them, they will be overcooked. A recipe where you need to follow the method carefully. The parsnips coated in the parmesan cheese and flour mix can be frozen, and then they must be thawed out completely before roasting. The remaining parmesan and flour mix can also be frozen to use another time. This recipe is an all round winner.

Equipment Used: Bamix Hand Blender for grating the Parmesan cheese.

1 comment :

Valli said...

Parsnips are my favourite root vegetable. I love their aweet flavour.I will have to try your version next time I find them at the farmer's market. Of course they are available at the grocery store now, so why wait????

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