Serves 2
4 medium parsnips
40g parmesan-style cheese (veggie version)
40g plain flour
1tsp cayenne pepper
½tsp ground garlic
salt and black pepper
2tbsp olive oil
Peel the parsnips, cut them in half lengthways and remove
any tough bits.
Bring a pan of salted water to the boil, add the parsnips
and return to the boil. Cook for 5 minutes.
Meanwhile, finely grate the cheese and mix it in a bag
with the flour, cayenne pepper and seasoning.
Drain the parsnips.
Place them in the bag of flour.
Shake it well to ensure that the parsnips are covered. (can be made in advance to this stage.)
Place oil in a tray and heat in oven at Gas 5/ 190°C/
375°F.
Then add the parsnips.
Roast for 15 minutes. Turn parsnips, then cook for about 15
minutes more, until golden and crispy.
Served here with: Veggie Mince Plait, Dear Little Potato Roasties and Red Cabbage with Apple.
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