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Parmesan parsnips

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A delicious vegetable accompaniment to any roast.

Serves

8

Prep

10 minutes

Cook

30-35 minutes

Each 74g serving contains (excludes serving suggestion)

KCal

88

Carbs

11.1g

Fibre

3.5g

Protein

2.3g

Fat

3.1g

Saturates

0.90g

Sugars

5.7g

Salt

0.20g

Portion Fruit & Veg

1

Nutritional information explained

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Ingredients

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Ingredients

600g parsnips, peeled and quartered

1 tbsp polyunsaturated spread, melted

1 tbsp runny honey

2 tbsp Parmesan cheese, grated

1 tsp fresh thyme

freshly ground black pepper

Method

Method

1. Parboil the parsnips for 5 minutes in a pan of boiling water.
2. Drain, then return to the pan and toss in the spread and honey.
3. Tip into a roasting tin, sprinkle with the Parmesan cheese and thyme and season well.
4. Roast for 25-30 minutes at 200ºC/gas 6 until golden and tender.

Chefs tips

• You could use this method using sweet potato wedges or carrots instead of parsnips.
• For a vegetarian dish, use a Parmesan alternative or another strong, hard cheese.