So, substitute the junk food and make this vegetable-based snack instead. This is your chance to get rid of your addiction to deep-fried crisps and the like.
Replace it with a healthier alternative and munch away in a less guilt-ridden fashion. Besides, once you master this easy Parmesan parsnips recipe, your family will want you to make it on a daily basis.
That's because you can pair it with practically anything and enjoy it at any time of the day.
What I love most about these Parmesan parsnips is their crispy yet creamy texture. Their perfect texture comes from semolina and Parmigiano Reggiano - the King of cheeses.
All are irresistible and worth learning. When was the last time you made something delicious that included Parmesan cheese?
Parmesan parsnips wouldn't taste the same with any cheese other than Parmigiano Reggiano. Trust me, you need it for this recipe, especially if you want to take advantage of the flavours.
These include: Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna. In essence, it is a region enclosed between the rivers Po and Reno.
This area is famous for applying extremely strict norms and standards when it comes to feeding cattle. For instance, the use of silage and fermented feeds are completed banned.
Moreover, multiple quality control procedures are applied to the milk, ensuring the distinct natural taste of Parmesan cheese - without the use of any additives or preservatives.
Therefore, if you purchased and ate 'Parmesan' cheese made from elsewhere, it is not true Parmesan cheese.
Cheese lovers, beware! If you want to make sure that you've purchased an authentic Parmesan cheese, you'll need to look out for the P.D.O. label - found on cheese rind - or on the packaging.
This is very important because the P.D.O. label certifies the place of origin, or Protected 'Designation of Origin'. Moreover, the 'Consorzio del Formaggio Parmigiano-Reggiano' grants approvals on the Designation of Origin. So, keep a look out for the P.D.O seal and enjoy the King of cheeses.
In essence, Parmigiano Reggiano is a hard and granular cheese. Generally, it matures for a long period of time, therefore it is a highly concentrated cheese full of flavour.
So, you can be sure that the Parmesan cheese will contribute a lot of flavour to the Parmesan parsnips. In essence Parmesan cheese contains only 30% water and 70% nutrients.
The cheese is rich in protein, lipids, calcium and phosphorus. The Consortium doesn't allow any artificial manipulation in the production of Parmesan cheese, hence all of these vitamins and minerals are completely natural!
This also allows the Parmesan cheese to:
- conserve well and naturally
- be easily digestible
- possess a distinct flavour which no cheese can replicate.
what does parmesan taste like?
The taste of the Parmesan cheese depends completely on the duration of maturation. For instance, the minimum maturation length is 12 months.
However, the taste develops radically as the cheese ages for more. The typical aging period is anywhere from 24 to 36 months, which causes the cheese to gain a certain richness and a more granular texture.
The changes in flavour and texture are caused by the enzymes released by lactic bacteria, which in turn leads to the release amino acids making the cheese very digestible. The molecules and enzymes also determine the richness in taste and in aromas.
I prefer mature and aged Parmesan cheese but you can use younger options. Both work well.
Don't forget, if you have leftover Parmesan cheese, you can easily use it for these recipes:
- Bolognese pasta bake - used as a topping
- cheesy garlic bread - sprinkled as a topping or insert chunks of it in between so it melts
- rocket salad with Parma ham and Parmesan - in fact you can also cut up the Parmesan parsnips and include them
If you would like to learn more about Parmesan cheese, click right here.
When roasted or baked, parsnip obtains a creamy texture. Therefore, to help this Parmesan parsnips recipe reach its full potential, the parsnips are first of all coated in semolina.
In short, semolina is made out of purified wheat middlings of durum wheat. It is high in protein as well as gluten.
If you suffer from a gluten allergy, then I recommend substitute semolina with polenta. Polenta is made out of corn, hence it is completely gluten-free. Moreover, you'll be able to achieve similar textures.
If you've got leftover polenta, you can also make buttered polenta with honey and seeds. An excellent idea for breakfast.
parmesan parsnip fries
You can turn these Parmesan parsnips into Parmesan parsnip fries! Simply cut the Parmesan into small thin and uniform pieces. If you want to be healthy, you can opt to oven-bake them.
However, you can also choose to deep-fry them, which will make them super crunchy. The choice is yours!
roasted Parmesan parsnips
You can also enjoy parsnips in a simple way. Just roast them plain, or try my honey roast parsnips and they'll make the perfect side dish to any meaty dish.
You can also make the following delicious side dish recipes to complement this one:
- roasted carrots
- roasted jerusalem artichokes
- roast marrow
- tobacco onions
- rosemary potatoes
- parmentier potatoes
How would you enjoy your Parmesan parsnips? Let me know in the comments section below.Print
*This recipe is a sponsored post .