Roasted Parsnips with Thyme and Parmesan


Welcome to Week 1 of our Christmas Cookbook. This week is a great side dish of Roasted Parsnips with Thyme and Parmesan. Be sure to check back each week for five more scrumptious recipes to use over the festive period!

  • 750g Parsnips (peeled and quartered lengthwise)
  • 1 tbsp Polenta, Semolina Flour, or Plain Flour
  • 25g Grated Parmesan
  • 1 tbsp Chopped Thyme Leaves
  • ½ tsp Red Chilli Flakes
  • ¼ tsp Sea Salt
  • 3 tbsp Olive Oil

Cooking Instructions:

  1. Preheat the oven to 200°C /180°C fan / Gas Mark 6.
  2. Bring a large pan of salted water to the boil, add the parsnips and cook for 3 minutes until just soft.
  3. Drain the parsnips thoroughly before returning to the pan and tossing together with the polenta or flour, parmesan, and thyme.
  4. Heat the olive oil in a roasting tray. When warmed, carefully add the parsnips and coat them in the oil.
  5. Roast for 25 minutes until golden and lightly crisp.


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