Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips

Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips

by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, Tara Wigley
from Ottolenghi COMFORT

Easy Autumn/Winter side dish for 4 people. Glazed with maple syrup and finished with Parmesan and black pepper, they’re utterly irresistible and the perfect addition to any roast.

Ingredients

• 600g parsnips, unpeeled, trimmed and cut in half
• 3 tbsp olive oil
• ¾ tsp freshly cracked black pepper
• 2 tsp maple syrup
• 20g Parmesan
• 1 lemon, cut into 4 wedges
• Salt

Method

1. Preheat the oven to 220C fan.
2. Fill a medium saucepan with 1½ litres of water and bring to the boil on medium high heat. Once boiling, salt the water with 1 tablespoon of salt. Add the parsnips and cook for 5 minutes, until the tip of a small knife easily slides through but the parsnips are not falling apart.
3. Place a colander in the sink, drain, then transfer the drained parsnips to a large baking tray. Add 2 tablespoons of oil, ½ teaspoon of the pepper and all the maple syrup and toss gently to combine. Roast for 20 minutes, until lightly golden. Remove from the oven, finely grate half the Parmesan on top, and return the tray to the oven for a final 5 minutes, or until the Parmesan is golden brown.
4. Spoon over the remaining tablespoon of oil and grate the remaining Parmesan on top for a ‘snow-like’ effect.
5. Sprinkle with the remaining ¼ teaspoon of black pepper and serve directly from the baking tray, with the lemon wedges to squeeze alongside.

Sourced from: The Happy Foodie