We all love Parmesan sprinkled over baked dishes – that leathery melted sheet that results is chewy and yummy, the result of direct heat. But the complex flavours of parmesan are better preserved when, grated, it hits food still warm from the oven or stove. In fact, in Italian food, Parmesan is used widely but sparingly and rarely sees direct heat.
We use that practice with these gorgeously roasted Parsnips. It is Winter, and Winter = Parsnips. A simple dish to make but oh how very wonderful.
Baked Parsnips with Parmesan
100 ml olive oil
1 kg Parsnips, peeled and quartered lengthwise
125 g Parmesan, grated or shaved
Preheat the oven to 180C.
Heat the oil in a heavy roasting pan and slide the parsnips gently into the pan. Season well with salt and pepper, and toss them well in the oil so that they are well-coated.
When the Parsnips are sizzling, toss briefly again ad transfer the pan to the oven Bake for 50 mins or so, turning every 20 mins, until tender.
Transfer the Parsnips to a heated serving dish and shave or grate the Parmesan over. Serve hot.