Recipes>Parsnip Recipes
Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Easy
Serves 4, as a side
Everyone needs a recipe for perfect roasted parsnips up their sleeve and this quick and easy guide from Ottolenghi is just the ticket. Glazed with maple syrup and finished with Parmesan and black pepper, they’re utterly irresistible and the perfect addition to any roast.
Discover more delicious Roast recipes
From traybake veggies to tender roasted chicken
From the book
Ottolenghi COMFORT
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller
Ottolenghi COMFORT
Over 100 new recipes from Yotam Ottolenghi
Comfort food classics get the Ottolenghi treatment
From soups to fritters, comfort veg to roast chicken, pasta to curries, bakes to puddings, and more
Buy From
Introduction
This is a very quick and easy side dish to serve alongside a weekend (or festive) roast. Serve them as soon after roasting as possible, while they’re still crispy.
Tags
Ingredients
| 600g | parsnips, unpeeled, trimmed and cut in half |
|---|---|
| 3 tbsp | olive oil |
| ¾ tsp | freshly cracked black pepper |
| 2 tsp | maple syrup |
| 20g | Parmesan |
| 1 | lemon, cut into 4 wedges |
| salt |
Method
Preheat the oven to 220C fan.
Fill a medium saucepan with 1½ litres of water and bring to the boil on medium high heat. Once boiling, salt the water with 1 tablespoon of salt. Add the parsnips and cook for 5 minutes, until the tip of a small knife easily slides through but the parsnips are not falling apart.
Place a colander in the sink, drain, then transfer the drained parsnips to a large baking tray. Add 2 tablespoons of oil, ½ teaspoon of the pepper and all the maple syrup and toss gently to combine. Roast for 20 minutes, until lightly golden. Remove from the oven, finely grate half the Parmesan on top, and return the tray to the oven for a final 5 minutes, or until the Parmesan is golden brown.
Spoon over the remaining tablespoon of oil and grate the remaining Parmesan on top for a ‘snow-like’ effect.
Sprinkle with the remaining ¼ teaspoon of black pepper and serve directly from the baking tray, with the lemon wedges to squeeze alongside.
Reviews
5 out of 5 stars
4 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Roast Recipes
View all
Potato, Camembert and Bacon Bake
by Amy Sheppard from Easy 10
Mary Berry’s Roasted Beets, Squash and Onions
by Mary Berry from Mary 90: My Very Best Recipes
More Parsnip Recipes
View all
Dr Rupy’s Sweet Masala Soup
by Dr Rupy Aujla from Dr Rupy Cooks: Healthy. Easy. Flavour
Honey-Roasted Carrots and Parsnips with Quinoa and Rocket
by Rukmini Iyer from The Roasting Tin
More Yotam Ottolenghi recipes
View all
Ottolenghi’s Shawarma Meatloaf with Caramelised Onions
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Ottolenghi’s Potato, Fennel and Smoked Salmon Bake
by Yotam Ottolenghi from Ottolenghi COMFORT
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
