parmesan parsnips
crispy parsnips
a short and sweet recipe this week whilst I’m away cooking on retreat in Cornwall.
Make these as a snack (with Martha’s mayo) or part of a supper. Parmesan parsnips might even turn their haters… my sister Imogen being one of them!
I’ve used buckwheat flour, which adds a little nuttiness. Rather than being a true cereal grain, buckwheat is actually a nutrient-dense, gluten-free seed.
parmesan parsnips
makes one large tray of parsnips- feel free to modify the quantities
ingredients
1000g parsnips
one tablespoon of extra-virgin olive oil
40g parmesan
125g buckwheat flour
two tablespoons of greek yoghurt
juice from one lemon
one tablespoon of tahini
one teaspoon of Dijon mustard (or to taste)
salt & pepper
recipe
Finely grate the parmesan. Mix in a bowl with the buckwheat flour, a generous pinch of salt and a good grinding of pepper.
Wash, top and tail the parsnips. Roughly peel the outer skins off and chop into 1cm batons.
Preheat the oven to 200°C and pop the kettle on. Add the hot water to a large pan of water and cook the parsnips for 3 minutes. Drain and toss the parsnips through parmesan flour.
spread over a large baking tray with the olive oil. Roast in the oven for around 40 minutes until lovely and crisp - stirring occasionally.
While the parsnips roast, mix up yoghurt, lemon, mustard, tahini and a pinch of salt for Martha’s yoghurt mayo. If it seems too thick, add a little water.
Dip the hot, crispy parsnips straight away in the mayo as a snack. Otherwise, I’ve found they even work well reheated for a bigger meal.
