Pecorino & pine nut roast parsnips
Average rating:
As long as your cooking fat is smoking hot, you can't go wrong with these
-
Cooking time: 1 hr
-
Serves: 6
Ingredients
- A large handful of pine nuts, chopped
- A few handfuls of finely grated Pecorino cheese
- 1 kg (2 1/4lbs) parsnips, quartered
- Freshly-ground black pepper
Method
- Preheat oven to 200ºC/400ºF/gas 6.
- Bring the parsnips to the boil in lightly salted water and simmer for 5 mins. Heat the oil in a large roasting tin until smoking.
- Mix the pine nuts with the cheese and season with black pepper.
- Drain the parsnips; tip into the cheese mix while they're still hot. Shake to coat; cook in the hot oil for 1 hr.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Roast dinner recipes -
Honey and mustard roast parsnips -
Parsnip recipes -
Roast parsnips with Parmesan
-
Christmas vegetable recipes -
Caramelised parsnips and baby onions -
Vegetable recipes -
Creamy carrot & parsnip soup -
Roast winter vegetable salad with honey & mustard dressing -
Glazed parsnips with sesame seeds and maple syrup -
Carrots roasted with parsnips -
Mark Hix's parsnip crisps with sea salt
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
