Crunchy Parsnips

• parsnips2kg kg

  peeled, trimmed and cut in half or quarters lengthwise

• rapeseed or sunflower oil100ml ml
• polenta5 tbsp tbsp
• paprika2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C convection / gas 7. Blanche the parsnips in boiling water for 4‑5 minutes until slightly tender. Drain, let them sit to dry, then transfer to a large bowl. Drizzle with oil and toss to coat all the parsnips.

2. 2

   Combine the polenta, 2 tsp sea salt, 1 tsp ground black pepper and paprika, then sprinkle this mixture over the parsnips. Toss well, then spread the parsnips on a large baking sheet (or two smaller ones), leaving plenty of space between them. Roast for 15 minutes, turn them over, then roast another 20‑25 minutes until golden and crisp.