Crunchy parsnips

Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish

  • Prep:15 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 297
  • fat 14g
  • saturates 1g
  • carbs 36g
  • sugars 11g
  • fibre 8g
  • protein 4g
  • salt 1.3g


  • 2kg parsnips, peeled, trimmed and cut into halves or quarters lengthways
  • 100ml rapeseed or sunflower oil
  • 5 tbsp polenta
  • 2 tsp paprika


Prep the day before

You can peel and chop root veg the day before cooking. Store in cold water in a cool place.


  1. Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.

  2. Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.

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