About the Recipe
It is notoriously hard to get crispy parsnips like you can with potatoes. A layer of polenta gives them a lovely crisp coating for that perfect crunch. You can adjust the herbs and seasoning to your preference.
To save time when cooking a big meal, you can par boil and coat with the seasoning the night before and pop them in the oven to crisp up before serving!
1/2 parsnip per person, peeled and chopped
A dusting of polenta
a few tbsp of fresh rosemary, chopped
salt and pepper to taste