|1 kg kg||parsnips parsnip||
|medium to large size|
|2 tbsp tbsp||olive oil olive oil||
|2 tbsp tbsp||flour flour||
|1 tbsp tbsp||maple syrup maple syrup||
|60 g g||Parmesan Parmesan||
|0.125 tsp tsp||sea salt sea salt||
|lemon zest lemon zest||
Parmesan and sage-crusted parsnips
The earthy flavour of sage pairs perfectly with sweeter vegetables like parsnips. This makes a fantastic Christmas side dish that would also work well with a regular Sunday roast.
- Wash the parsnips, then peel and cut them lengthways into quarters (or halves depending on size).
- Bring a large pan of water to the boil and add the parsnips, cooking for 3 minutes. Drain through a colander or sieve, then set aside and leave to cool for 5 minutes.
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- Place a small frying pan over a medium-low heat and add the oil. Once hot, toss in half of the sage leaves and fry until crisp. Carefully remove them from the pan and leave to drain on kitchen paper while you fry the remaining leaves. Pour the oil into a dish and set aside until required.
- Place the parsnips in a mixing bowl and dust with the plain flour until evenly coated. Pour over the sage oil and toss until covered, then arrange the parsnips across a baking tray and roast for 40 minutes.
- Once the parsnips have begun to turn a light golden brown, remove them from the oven and drizzle over the maple syrup. Toss to coat, then sprinkle over the Parmesan and a good pinch of salt. Return to the oven and cook for a further 8 - 10 minutes, until the cheese has become crispy.
- To serve, sprinkle some crispy sage over parsnips and serve immediately.