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Delia Smith's ultimate Christmas dinner recipes: Parsnips with parmesan By Delia Smith Last updated at 10:30 PM on 3rd December 2010
This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and frozen and will then cook perfectly if allowed to defrost first.
Baked crisp: These parmesan parsnips can be prepared well in advance
SERVES 8 INGREDIENTS 1.25kg (2lb 12oz) parsnips 50g (1ľoz) freshly grated Parmesan 175g (6oz) plain flour Groundnut or other flavourless oil, for baking Seasoning You will need A large solid roasting tin. A knob of butter
METHOD Begin by combining the flour, Parmesan and some seasoning in a mixing bowl. Peel the parsnips using a potato peeler. Then halve and quarter them lengthways and cut each length in half across, so that you end up with smallish chunks. Cut out any tough woody centres.
Now pop the parsnips in a saucepan, pour in enough boiling water just to cover them and add salt. Put on a lid, bring them to the boil and boil for 3 minutes.
Meanwhile, have a large kitchen tray ready. Then, as soon as they are ready, drain them in a colander and, whilst they are still steaming, drop a few at a time (with the aid of some kitchen tongs) into the flour and Parmesan mixture, shaking the bowl and moving them around so that they get a good even coating.
As they are coated, transfer them to the tray. Make sure you do them all fairly swiftly as the flour mixture will only coat them whilst they are still steamy! When they're all coated they are ready to cook or cool and store in the fridge or freeze.
When you're ready to bake them, preheat the oven to 200°C/gas mark 6 and pop the roasting tin with the butter and oil in to preheat as well. Then, when the oven is ready, remove the tin and place it over direct heat (turned fairly low) and, again using tongs, place the parsnips quickly side by side in the tin. Tilt it and baste all the parsnips with hot fat, place the tin back in the oven and bake them for 20 minutes, then turn them over, drain off any surplus fat and continue to bake for a further 15-20 minutes, or until they are crisp and golden.
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