Parmesan Parsnips

We usually have these with Christmas Dinner, delicious and they can be prepared beforehand to cut down on the fuss on the day.

2.5 lbs parsnips
6 oz plain flour
2 oz parmesan, freshly grated
salt and freshly ground black pepper
Sunflower oil
knob of butter

1. Mix together the parmesan, flour, salt and pepper in a mixing bowl.
2. Peel and halve the parsnips then quarter them lengthways then cut each quater into smallish chunks. Cut out any woody centres.
3. Put the parsnips into a saucepan with enough boiling water to cover them and add salt. Parboil them for 3 minutes while you get a large kitchen tray ready.
4. As soon as they are ready drain in a colander and drop them, while still steaming, into the flour and parmesan mixture making sure each chunk gets thoroughly coated with the mixture. (N.B. Make sure they are steaming at this stage as this is the easiest way to get them covered with the mixture.) Then transfer them to the tray.
5. Heat the oil in the oven and roast them above the roasting turkey/meat for 20 minutes then turn them over and continue to roast for a further 15-20 minutes.

Comments:-

After Stage 4 has been completed they can be prepared ahead, storing in the fridge for about 24 hours. Alternatively they can be frozen at this stage. Make sure they are fully defrosted before being put in the oven.
The recipe states that sweet potatoes can be used instead of parsnips but I have not tried this.