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Parmesan Crusted Parsnips

Well, I hope you are all ready for the festive season – in the vegetable department anyway. I’m off to Yorkshire to my parents, planned dishes to include (in no particular order): roast, marinated pheasant crown, pea and ham hock soup, kedgeree, devilled kidneys, pomme puree, soda bread, steamed apple pudding and, of course, loads of vegetables.

In the past week I have also enjoyed: a million mince pies (mini, standard and frangipane topped), marzipan Christmas cake, cranberry pound cake (mostly snarfed by Dominic!), very rich carrot cake, white chocolate and macadamia blondies, dark chocolate and cherry brownies, spiced Christmas shortbread, gallons of cranberry sauce and a very large stilton. Merry Christmas everyone!

I’m a big fan of simple roast parsnips, but if you fancy a change, try the recipe below. Also, refer back to the recipe for champ a few weeks ago – substitute all or half the potatoes for parsnips. I always remove the cores, especially from large ones – otherwise you get lots of tough stringy bits.

* Grated parmesan – enough to cover the amount of parsnips required – a big gathering I hope! * Plain flour – about a tablespoon * Parsnips * Goose fat

Mix the parmesan and flour together and prep the parsnips.

Put the fat in a heavy roasting tin and put in the oven at 200 degrees C to get very hot. Toss the parsnips in the cheese/flour mix then add to the hot oil, turning to coat.

Roast until golden brown and crispy.

Regards
The Gourmet Doctor