Parmesan roasted parsnips

Serves 4 as a side dish

Ingredients

• 600g parsnips
• 2 tbs olive oil
• 80g plain flour
• 50g parmesan, grated finely
• 1/2 tbs medium curry powder
• Grated zest of 1 lemon
• 1/2 teaspoon salt

Method

Preheat oven to 200°C (400°F). Peel the parsnips and cut them into same sized lengths. Put a heavy roasting dish containing the oil in the oven as it heats up. Combine the flour, parmesan, curry powder, salt and lemon zest in a large mixing bowl. Cook the prepared parsnips in boiling water for five minutes. Remove the saucepan from the heat and drain the parsnips a few at a time, rolling the steaming-hot parsnips in the flour mixture and setting aside on a plate. When all the parsnips are coated thoroughly, remove the roasting dish from the oven and arrange the parsnips in the hot fat. Put the parsnips in the oven for 20 minutes, then turn the parsnips over and put back in the oven for another 20 minutes.