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Parsnips-1kg,quartered and core removed
Nutmeg powder a pinch
Heat oven to 200C.Mix together the cornmeal and nutmeg,and set aside.Bring a pan of salted water to the boil,tip in the parsnips and cook for 6mins or until just tender.Drain.While parsnips are still hot,toss with the cornmeal mixture to coat.
Set a roasting tin over the hob and heat the oil.Add the parsnips and turn to coat in the oil.Put the tin in the oven and roast for 15mins,then turn the parsnips over and cook for 15mins more until golden.
Once it is ready transfer into a serving bowl and enjoy hot- hot and crispy roast parsnips..
Sending this dish to Winter Vegetables