(serves 6 as part of an antipasto platter)

The parsnips can also be cooked in a frypan. Heat 2 tbsp olive oil in a heavy based frypan and once hot, add parsnips. Cook for 5-6 minutes each side or until golden brown and parsnip is cooked through.


400g (3) parsnip
1 egg
1 tbsp water

Maldon sea salt and freshly ground pepper
100g (1 + 1/2 cups) finely grated Parmesan
1 tbsp olive oil


  • Peel and cut each parsnip into 3 or 4 pieces depending on their size (pieces should be roughly the size of your index finger).
  • Place egg and water in a bowl and whisk till it falls freely from a fork. Season with salt and pepper.
  • Line a plastic container with plastic wrap. Place some of Parmesan on a plate and dip parsnip into seasoned egg and then into Parmesan. Continue to add Parmesan to the plate as required.
  • Place into container with plastic wrap and leave parsnip in the fridge for up to 2 hours or overnight to help the Parmesan to adhere.
  • Preheat oven to 220ºC. Place olive oil into a roasting tray and place tray in oven.
  • Once oil is hot, remove tray and place parsnip in a single layer onto tray. Bake for 10-15 minutes, turning with a fish slice halfway through cooking, until parsnip is golden and cooked through.
  • Using a fish slice remove parsnip to paper towels, season to taste and serve.

This recipe is used in: Antipasto Platter of Rosemary Potatoes, Parmesan Crumbed Parsnips, and Steamed Fennel Bulb with Aioli