Parmesan Baked Parsnips Recipes
PARMESAN PARSNIPS
Learn how to make roast Parmesan parsnips in a few easy steps. This parsnip recipe is a perfect vegetable side dish for a meat course.
Provided by Michelle Minnaar
Categories Side Dish
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 200°C/fan 180°C/390°F/gas 6.
- Pour the oil into a roasting tin and place in the oven to heat up.
- Parboil the parsnips for 3 minutes in pan full of salted water.
- Drain and let all surfaces dry out.
- Mix the semolina and parmesan cheese in a large mixing bowl.
- Toss the parsnips in the cheese mixture until all their surfaces are covered with the mixture. You might need to them in batches to do a proper job.
- Add the parsnips the parsnips to the roasting tin and turn to coat in oil.
- Place the parsnips in the oven and roast for 15 minutes, then turn the parsnips over and turn over.
- Continue to roast for another 15 minutes or until they are crisp and golden.
- Serve as a side dish for a roast dinner.
- [Optional] Sprinkle the parsnips with grated parmesan cheese because you can never have enough cheese in your life!
Nutrition Facts : Calories 241 calories, Sugar 1.6 g, Sodium 229 mg, Fat 17.5 g, SaturatedFat 13.2 g, TransFat 0.1 g, Carbohydrate 16.8 g, Fiber 2.1 g, Protein 5.5 g, Cholesterol 10.8 mg
BAKED PARSNIPS
We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.
ROAST PARMESAN PARSNIPS
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Provided by Good Food team
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
- Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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