Tasty treats

Tasty treats

This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

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Crispy cheese parsnips

Putting cayenne and Parmesan on a parsnip transforms it completely. I have never matched these with another food - I nibble them in front of the TV.

Serves 4

4 medium parsnips
50g (1.75oz) Parmesan, finely grated
50g (1.75oz) plain flour
1 tsp cayenne pepper
Salt & black pepper
Dripping, lard or vegetable oil, for roasting

Achieving the perfect results

Preheat the oven to 190°C/375°F/gas mark 5.
Cut the parsnips in half lengthways and remove any hard or woody cores.
Bring a large pan of salted water to the boil. Add the parsnips and boil, lid off, for 5 minutes. Drain, but do not allow them to dry out.
In a large plastic food bag, mix together the Parmesan, flour, cayenne, salt and pepper. Add the parsnips and, keeping the bag closed with your hand, shake it well.
In a roasting tin, heat the dripping, lard or vegetable oil over a medium heat. Once it is hot, carefully add the parsnips. Transfer to the oven and roast for 30-40 minutes, turning parsnips over once half-way through cooking.