Ocado British Parsnips

Ocado British Parsnips

A sweet and earthy root vegetable, parsnips are a classic for adding a rich, nutty flavour to your meals. They have a long, conical shape with a creamy-white skin and a firm, dense flesh. The flavour is wonderfully sweet, earthy, and nutty, a little like a carrot but with a more pronounced sweetness.

Parsnips are at their best when roasted. The high heat brings out their natural sugars, which caramelise to create a delicious, golden crust and an intensified sweetness. This makes them a quintessential part of any roast dinner, pairing perfectly with roasted meat and other vegetables. They can also be thinly sliced and roasted to make your own delicious parsnip crisps.

They can be boiled and mashed for a smooth and satisfying alternative to potatoes, or blended into a creamy soup to add a comforting flavour. They are also a great addition to hearty stews and casseroles.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Parsnips coated with Parmesan and Sage recipe.

Looking for more fresh produce for your favourite meals? Search 'Ocado veg' for a wide range of fresh, frozen, seasonal and organic inspiration.

UK

Store in a fridge below 5°C

Oven: 220°C / Fan 200°C / Gas 7
25-30 mins


1. Preheat oven. Peel the parsnips and cut into evenly sized pieces.
2. Add to a roasting tin with 4 tbsp of hot oil and roast on the top shelf of the oven for 25-30 minutes or until golden and tender.

Plastic Bag

Don't recycle at home
Recycle at Recycling point

Warning
Keep wrapper away from babies and small children to avoid danger of suffocation.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Parsnips coated with Parmesan and Sage
By OcadoLife
Prep time: 10 mins
Cook time: 35 mins
Serves: 4

Ingredients
70g of plain flour
50g of parmesan, finely grated
30g of fresh sage, stalks removed and leaves finely chopped (reserve about 8 whole leaves)
750g of parsnips, peeled, cut into quarters lengthways and the woody stem sliced out
4 tbsp of extra virgin olive oil, plus a little extra for frying

Method
Step 1
Preheat oven to 180ºC/160ºC fan/gas 4. In a large, shallow bowl, mix together the flour, parmesan, chopped sage and some seasoning.

Step 2
Bring a large pan of water to the boil and parboil the parsnips for 5 mins. Drain, then toss them in the flour mixture, making sure all the parsnips are coated.

Step 3
Place the parsnips onto a large baking tray and drizzle with the olive oil. Cook in the oven for 25 mins until golden and slightly crunchy. You may need to turn them halfway through.

Step 4
To finish, shallow-fry the whole sage leaves in a little olive oil for 10 seconds, drain on some kitchen paper, then scatter over the cooked parsnips.