Description
This recipe for Crunchy Parsnips delivers perfectly roasted parsnips with a delightful crispy texture, enhanced by a coating of polenta and a smoky paprika seasoning. Ideal as a savory side dish, these parsnips are blanched to soften before being roasted to golden perfection, creating a flavorful and crunchy treat.
Ingredients
Scale
Ingredients
- 2kg parsnips, peeled, trimmed and cut into halves or quarters lengthways
- 100ml rapeseed or sunflower oil
- 5 tbsp polenta
- 2 tsp paprika
- 2 tsp sea salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven: Heat your oven to 220°C (200°C fan) or gas mark 7 to prepare for roasting the parsnips.
- Blanch the parsnips: Place the parsnips in boiling water and cook for 4-5 minutes until they are slightly soft but not fully cooked. This step ensures the parsnips will be tender inside after roasting.
- Drain and dry: Drain the parsnips thoroughly and let them steam-dry to remove excess moisture, which helps in achieving a crunchy texture.
- Coat with oil: Transfer the parsnips to a large bowl, drizzle with rapeseed or sunflower oil, and toss well to coat evenly.
- Mix seasoning: In a separate bowl, combine the polenta, sea salt, ground black pepper, and paprika.
- Season the parsnips: Sprinkle the polenta seasoning mixture over the oiled parsnips and toss well to ensure every piece is coated with the crunchy coating.
- Arrange for roasting: Spread the parsnips out on a large baking tray, or two smaller trays, making sure there is space between each piece for even roasting.
- Roast the parsnips: Place in the oven and roast for 15 minutes. Then turn each parsnip over to promote even cooking and roast for an additional 20-25 minutes until they become golden and crunchy on the outside.
Notes
- You can prepare the parsnips a day ahead by peeling and chopping them, then storing in cold water in a cool place to maintain freshness.
- Using polenta instead of flour creates a crispier crust on the parsnips.
- For best results, ensure the parsnips are spaced out on the baking tray to allow hot air circulation.
- Adjust paprika quantity according to your spice preference.
- Rapeseed or sunflower oil is recommended for a light, neutral flavor and good roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: crunchy parsnips, roasted parsnips, polenta coated vegetables, roasted root vegetables, easy side dish
