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Parmesan-baked Parsnips

1.25Kgs parsnips
175g plain flour
50g freshly grated Parmesan cheese
Freshly milled salt & black pepper
Groundnut oil
a knob of butter

Preheat Oven to gas mark 6, 200 degree C or 400 degree F

Combine the flour, salt, pepper and Parmesan cheese in a bowl. Use
potatoe peeler to peel the parsnips, then halve and quarter
lengthways. Remove the knotty/woody centre of the parsnip. Par cook
the parsnips by boiling in water for approx 3 mins. Drain the water
and while still warm (using tongs) coat the parsnips in the
flour/cheese mixture. Ensure quick and thorough coating of the
parsnips. It is at this stage the parsnips could be refrigerated
(for 24 hours) or frozen.

To bake them use a solid roasting tin, ensure groundnut oil amd
the butter are sufficent to cover the base of the tin, and preheat
in the oven. Remove the tin and place over a low stove flame, ensure
the fat is now bubbling and (with tongs) the parsnips are placed
in the tin. Tilt and baste the parsnips, then return to the oven.
Bake for 20 mins, then turn over and drain the excess fat. Bake
for approx another 15-20 mins until crisp and golden.


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