This is a delightful and different way of cooking parsnips. The thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp. A delicious side for any meal.
Recipe from Olive Food Magazine
Serves 6
2lbs(1kg) parsnips, peeled, quartered lengthways and woody centre removed
4 tbsp groundnut oil
2 tbsp loose polenta
2 oz (50g) parmesan cheese
1 tsp English mustard powder
Heat the oven to 400F. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.
Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.
Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.