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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Lemon, garlic & bay roast potatoes served on a decorative plate
Lemon, garlic & bay roast potatoes
A star rating of 4.5 out of 5.7 ratings

Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner

Apricot & pistachio stuffing in a roasting dish
Apricot & pistachio stuffing
A star rating of 5 out of 5.3 ratings

Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey

Cheesy sprout gratin served in a baking dish
Cheesy sprout gratin
A star rating of 4.8 out of 5.20 ratings

Wondering how to make winning sprouts for your Christmas menu? Try our cheesy sprout gratin and you'll convert anyone who previously snubbed this festive veg

Nutrition: Per serving

  • kcal297
  • fat14g
  • saturates1g
  • carbs36g
  • sugars11g
  • fibre8g
  • protein4g
  • salt1.3g
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Method

  • step 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.

  • step 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.

RECIPE TIPS
PREP THE DAY BEFORE

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

Recipe from Good Food magazine, November 2019

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.3 out of 5.15 ratings

teri-cooks-tasty-things

It says to add “2 tsp sea salt,” this made the parsnips far too salty. The polenta also gets very bitter if it gets overcooked. I’d recommend skipping this recipe and doing a honey mustard recipe instead, or looking for one that doesn’t use polenta.

JoannaB95

question

Hi could I possibly prep these on Christmas Eve or a few hours before roasting? Thanks

goodfoodteam avatar
goodfoodteam

You can either peel and chop the parsnips the day before cooking, store in a bowl of cold water in a cool place. Or you can prep STEP 1 a day in advance and keep in the fridge until ready to roast. You can also combine the dry ingredients in a bowl ready to add just before cooking. Best wishes, BBC…

ghostclub

Very good! I got distracted and left them in a little too long, but if anything this made them caramelise even more and taste even better! Definitely adding these to the Christmas menu, much better than my usual method of using honey - they're sweet enough!

pennington1963

question

Can I use breadcrumbs in place of the Polenta ?

goodfoodteam avatar
goodfoodteam

Hi, yes breadcrumbs would work well but they might burn if cooked for the full length of time. We'd probably try adding the breadcrumbs (as per instructions in the recipe) just for the last 10 or 15 mins of cooking time. Keep an eye on them and turn the parsnips if needed to prevent them burning.…

Jonrp

Really tasty (And easy), we did a combo of parsnips and chantenay carrots which went down a treat with a dinner party for 7. This could be on the Christmas menu.

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