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Parmesan Parsnips

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x


Learn how to make roast Parmesan parsnips in a few easy steps. This parsnip recipe is a perfect vegetable side dish for a meat course.



  • 60ml (4 tbsp) vegetable oil
  • 1kg (2lbs) parsnips, peeled and quartered
  • 50g (2oz) semolina
  • 50g (2oz) Parmigiano Reggiano


  1. Preheat oven to 200°C/fan 180°C/390°F/gas 6.
  2. Pour the oil into a roasting tin and place in the oven to heat up.
  3. Parboil the parsnips for 3 minutes in pan full of salted water.
  4. Drain and let all surfaces dry out.
  5. Mix the semolina and parmesan cheese in a large mixing bowl.
  6. Toss the parsnips in the cheese mixture until all their surfaces are covered with the mixture. You might need to them in batches to do a proper job.
  7. Add the parsnips the parsnips to the roasting tin and turn to coat in oil. 
  8. Place the parsnips in the oven and roast for 15 minutes, then turn the parsnips over and turn over. 
  9. Continue to roast for another 15 minutes or until they are crisp and golden. 
  10. Serve as a side dish for a roast dinner. 
  11. [Optional] Sprinkle the parsnips with grated parmesan cheese because you can never have enough cheese in your life!


  1. If you can’t get hold of semolina, you can your all-purpose flour which is finer in texture. 
  2. Are you gluten free? Substitute the semolina with polenta!
  • Category: Side Dish
  • Method: Roast
  • Cuisine: English

Keywords: parmesan parsnips, roasted parsnips recipe, semolina parsnips, parmesan parsnip fries