Preheat oven to 200 and place 1 kg of parnsips in a pan of salted water and bring to the boil, then simmer 5 mins. combine 75g grated parmesan, 50g pinenuts and 4 tb flat leaf parsley, 1 tb chopped fresh thyme and season.
Drain parnsips and toss in cheese mixutre. Heat 100ml olive oil in roasting tin until smoking hot. Tip in parsnips and roast 40mins, turning occasionally.
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