Delia Smith Parmesan Parsnips are a simple yet impressive side dish where sweet roasted parsnips meet a crisp, golden Parmesan crust. The parsnips become tender inside while the cheese creates a savoury, slightly crunchy coating that adds rich flavour. This recipe is easy to prepare and perfect for Sunday roasts or festive meals. From preparation to serving, the dish takes about 40 minutes.
Ingredients
For the Roasted Parsnips
- 750g parsnips, peeled
- 3 tablespoons olive oil
- 40g finely grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
How to Make Delia Smith Parmesan Parsnips
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a large roasting tray inside while the oven heats so the parsnips start cooking immediately when added.
- Prepare the parsnips: Peel the parsnips and cut them lengthways into halves or quarters depending on size. Try to keep the pieces similar in thickness so they roast evenly.
- Season the vegetables: Place the parsnips in a bowl and toss with olive oil, salt, black pepper, and garlic powder if using. Mix well so each piece is lightly coated.
- Add the Parmesan: Sprinkle the grated Parmesan over the parsnips and toss again. The cheese will melt and crisp while roasting, forming a savoury coating.
- Roast the parsnips: Carefully remove the hot roasting tray from the oven and spread the parsnips in a single layer. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
- Serve: Remove from the oven when the edges are crisp and caramelised. Serve hot straight from the tray.
Tips for Perfect Parmesan Parsnips
How do you make parsnips extra crispy?
Preheating the roasting tray helps the parsnips start cooking immediately. This encourages crisp edges and prevents steaming.
Should parsnips be boiled before roasting?
For this recipe it is not necessary. Cutting them evenly and roasting at a high temperature gives a soft interior and caramelised outside.
What type of Parmesan works best?
Freshly grated Parmesan melts and crisps better than pre grated varieties. It also gives a stronger flavour.
Why are my roasted parsnips soft?
This usually happens when the tray is overcrowded. Leave space between the pieces so hot air circulates and browns them properly.
Serving Suggestions
- Serve alongside roast chicken or roast beef
- Add to a traditional Sunday roast dinner
- Pair with roasted carrots and potatoes
- Serve with turkey for Christmas dinner
Storage
Room Temperature
These parsnips are best served immediately after roasting. If left out, they should not remain at room temperature for longer than 2 hours.
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for about 10 minutes to restore crispness.
Freezing
Roasted parsnips can be frozen for up to 2 months. Place them in a freezer safe container and reheat from frozen in a hot oven until heated through.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 24g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 3g
- Sodium: 290mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I prepare the parsnips in advance?
Yes. You can peel and cut the parsnips several hours ahead and keep them covered in the refrigerator. Toss them with oil and Parmesan just before roasting.
Do I have to peel parsnips before roasting?
Peeling is recommended because the outer skin can be slightly tough. It also helps the Parmesan coating stick better.
Can I use another cheese instead of Parmesan?
Yes, you can use finely grated Pecorino Romano or Grana Padano. Both provide a similar salty flavour and crisp finish.
What dishes pair well with Parmesan parsnips?
They pair well with roast meats, grilled chicken, baked salmon, and traditional holiday dinners.
Delia Smith Parmesan Parsnips
Course: Side DishCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCrispy roasted parsnips coated in savoury Parmesan cheese. A simple and flavourful side dish perfect for roast dinners and festive meals.
Ingredients
750g parsnips, peeled and cut lengthways
3 tbsp olive oil
40g Parmesan cheese, finely grated
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
Directions
- Preheat the oven to 220°C (200°C fan) and place a roasting tray inside to heat.
- Peel the parsnips and cut them lengthways into even pieces.
- Place parsnips in a bowl and toss with olive oil, salt, black pepper and garlic powder.
- Add grated Parmesan and mix well so the parsnips are lightly coated.
- Spread the parsnips in the hot roasting tray in a single layer.
- Roast for 25 to 30 minutes, turning halfway, until golden and tender.
- Serve hot with roast dinners or your favourite main dish.
Notes
- Use freshly grated Parmesan for the best flavour and crisp coating.
- Avoid overcrowding the tray so the parsnips roast instead of steam.
- Turn the parsnips halfway through roasting for even browning.
