Crispy cheese parsnips

Gregg Wallace, from TV's Masterchef, loves this indulgent dish. "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

  1. Cut the parsnips in half lengthways and remove any hard or woody cores.
  2. Preheat the oven to 190°C/375°F/gas mark 5.
  3. 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.
  4. 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.
  5. In a roasting tin, heat the dripping, lard or vegetable oil over a medium heat. Once it is hot, carefully add the parsnips.
  6. Transfer to the oven and roast for 30-40 minutes, turning parsnips over once half-way through cooking.

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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