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Polenta and Parmesan Crusted Roots

Give your autumnal root veggies a flavoursome flair with this ingenious cheesy recipe from the Dairy Diary. Get your copy here!

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  • Cooking time:
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What you'll need

  • 150ml olive oil
  • 4tbsp grated parmesan cheese
  • 1kg roasting potatoes
  • 4tbsp polenta
  • 500g carrots, peeled and cut into large chunks
  • 500g parsnips, peeled and cut into large chunks

Products used

How to make

  1. Preheat the oven to 220 degrees. Peel potatoes thinly and cut into even-sized pieces, leaving small potatoes whole.
  2. Put potatoes and carrots in a large saucepan of water, bring to the boil and cook for 3 minutes.
  3. Add parsnips to the saucepan, bring back to the boil and cook for a further 2 minutes. Drain well and allow to dry off in a colander for 10 minutes.
  4. Return vegetables to saucepan. Holding lid in place on saucepan, shake the pan several times to soften edges of vegetables. Carefully stir in 2 tablespoons of oil.
  5. Mix polenta and Parmesan with some seasoning and sprinkle over vegetables. Carefully mix to give a light coating.
  6. Pour remaining oil into a large roasting tray and put in oven for 3-4 minutes until very hot. Carefully add vegetables, turning in the oil to coat them. Bake for 30-35 minutes, turning and basting occasionally, until crisp and golden. Drain and serve with a roast dinner.

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