Parsnips coated with parmesan and sage
Ingredients
70 g of plain flour
50 g of parmesan, finely grated
30 g of fresh sage, stalks removed and leaves finely chopped (reserve about 8 whole leaves)
750 g of parsnips, peeled, cut into quarters lengthways and the woody stem sliced out
4 tbsp of extra virgin olive oil, plus a little extra for frying
4 servings
Calories~475 kcal
Protein~11 g
Carbs~48 g
Fat~28 g
Fiber~10 g
Sugar~10 g
Total recipe
Calories~1,900 kcal
Protein~45 g
Carbs~190 g
Fat~110 g
Fiber~40 g
Sugar~40 g
Method
Step 1
Preheat oven to 180ºC/160ºC fan/gas 4. In a large, shallow bowl, mix together the flour, parmesan, chopped sage and some seasoning.
Step 2
Bring a large pan of water to the boil and parboil the parsnips for 5 mins. Drain, then toss them in the flour mixture, making sure all the parsnips are coated.
Step 3
Place the parsnips onto a large baking tray and drizzle with the olive oil. Cook in the oven for 25 mins until golden and slightly crunchy. You may need to turn them halfway through.
Step 4
To finish, shallow-fry the whole sage leaves in a little olive oil for 10 seconds, drain on some kitchen paper, then scatter over the cooked parsnips.
