Ingredients:

• 500g parsnips
• 80g grated parmesan (plus a little extra)
• 1 tbsp oil
• 4 tbsp polenta
• Salt/pepper

Method:

1. Peel your parsnips and cut into equal chunks.
2. Place into a pan of cold water and bring to the boil. Simmer for 5 minutes until just soft then drain and set aside.
3. In a bowl, combine the polenta and grated parmesan.
4. In a separate bowl, cover your parsnips in olive oil and salt and pepper, coat well.
5. One by one add them to the polenta and parmesan mix, coating generously.
6. Place the coated parsnips on an oiled tray and roast 25-30 mins on 180 degrees or until lightly brown and crunchy.