Delia Smith Parmesan Parsnips Recipe

These Delia-style Parmesan parsnips are everything I want in a roast side dish: crisp, golden edges with a tender, sweet centre and a salty, nutty Parmesan finish. They taste rich and savoury but still feel light enough to sit alongside a proper Sunday roast. This is an easy recipe that suits confident beginners, with just a quick parboil to guarantee the best texture. Total time is about 50 minutes, most of it hands-off roasting.

What These Parmesan Parsnips Taste Like

Parsnips naturally roast up sweet and almost honeyed, and that sweetness is exactly why they pair so well with Parmesan. The outside turns crisp and savoury, with little salty nuggets of cheese clinging to the edges, while the inside stays soft and fluffy. They are bold enough for a roast dinner, but simple enough to make on a weeknight when you want your veg to feel like a treat.

Ingredients

For the parsnips

• 800g parsnips, peeled and cut into batons (about 6 medium)
• 2 tsp salt (for the boiling water)
• 3 tbsp olive oil (or 2 tbsp goose fat)
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Parmesan coating

• 50g Parmesan, finely grated
• 1 tbsp plain flour or fine breadcrumbs (optional, for extra crispness)
• 1 tsp thyme leaves (fresh) or 1/2 tsp dried thyme
• 1 small garlic clove, finely grated (optional)

To finish (optional)

• 1 tbsp chopped fresh parsley
• Extra finely grated Parmesan, to serve

How to Make Delia Smith Parmesan Parsnips Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan (425°F). Put a large roasting tray on the middle shelf to heat up. Starting with a hot tray is one of the easiest ways to get crisp edges.
• Prep the parsnips: Peel the parsnips and cut them into evenly sized batons. Try to keep them similar thickness so they roast at the same speed.
• Parboil (this is the texture secret): Bring a large pan of water to the boil and add the salt. Add the parsnips and simmer for 6 to 8 minutes, just until the outside is starting to soften. Drain well, then shake the colander to roughen up the edges and let them steam-dry for 2 minutes.
• Mix the coating: In a small bowl, combine the grated Parmesan with the flour or breadcrumbs (if using), thyme, and grated garlic (if using). This helps the cheese cling and gives you that savoury crust.
• Start roasting: Carefully remove the hot tray from the oven and add the olive oil (or goose fat). Tip in the parsnips and toss until glossy. Season with sea salt and black pepper, then spread them out in a single layer with space between pieces.
• Bake and turn: Roast for 20 minutes, then turn the parsnips. If they are sticking a little, give them a gentle nudge with a thin spatula and they will release once the base has browned.
• Add Parmesan and finish baking: Sprinkle over the Parmesan mixture and toss quickly to coat. Return to the oven for 10 to 15 minutes, until deeply golden, crisp at the edges, and tender when pierced with a knife.
• Cool briefly: Let the parsnips rest on the tray for 3 to 5 minutes. This short rest helps the coating set and keeps them crisp when you move them to a serving dish.
• Assemble and serve: Transfer to a warm serving plate, scatter with parsley and a final pinch of Parmesan if you like, and serve straight away while the edges are at their crispiest.

Tips

How do I stop Parmesan from burning in the oven?

Add the Parmesan partway through roasting, not at the beginning. Parmesan browns quickly, so giving it the last 10 to 15 minutes keeps it nutty and savoury rather than bitter.

Why are my parsnips soft instead of crispy?

Usually it is moisture or crowding. Make sure the parsnips steam-dry after draining, use a preheated tray with hot fat, and spread them in a single layer with space between pieces.

Do I really need to parboil parsnips first?

It is not strictly required, but it makes a noticeable difference. Parboiling softens the outer layer so it roughens up when shaken, which gives you more surface area to crisp and catch the Parmesan.

What is the best fat to use for roasting parsnips?

Olive oil works beautifully for everyday cooking. Goose fat (or duck fat) gives a more traditional roast flavour and an extra crisp finish, especially for special occasions.

Serving Suggestions

• Serve alongside roast chicken, roast beef, or a lamb shoulder dinner.
• Add to a festive spread with stuffing, sprouts, and gravy.
• Pair with sausages and onion gravy for a cosy midweek plate.
• Serve with a big green salad and a sharp mustard vinaigrette to balance the richness.

Storage

Room temperature

These are best eaten hot from the oven. If they are sitting out for serving, keep them at room temperature for up to 2 hours.

Refrigerator

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat on a tray at 200°C (180°C fan) for 10 to 15 minutes until hot and crisp again.

Freezing

You can freeze them, but the texture will soften slightly once thawed. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 200°C (180°C fan) for 18 to 25 minutes, turning once.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 24g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 3g
• Sodium: 360mg

Disclaimer: Nutrition values are estimates and will vary depending on portion size, ingredients, and brands used.

FAQs

Delia-Style Parmesan Parsnips

0.0 from 0 votes

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

210

kcal

50

minutes

Crispy roasted parsnips finished with a savoury Parmesan coating. Golden, crunchy edges and a tender centre make this an easy British-style side dish for roasts and weeknight dinners.

Ingredients

• 800g parsnips, peeled and cut into batons (about 6 medium)

• 2 tsp salt (for the boiling water)

• 3 tbsp olive oil (or 2 tbsp goose fat)

• 1/2 tsp fine sea salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1 tsp thyme leaves (fresh) or 1/2 tsp dried thyme

• 1 small garlic clove, finely grated (optional)

• 50g Parmesan, finely grated

• 1 tbsp plain flour or fine breadcrumbs (optional, for extra crispness)

• 1 tbsp chopped fresh parsley (optional, to finish)

Directions

• Preheat the oven to 220°C (200°C fan). Put a large roasting tray in the oven to heat up.
• Bring a large pan of water to the boil and add 2 tsp salt. Add the parsnips and parboil for 6–8 minutes until the edges are just tender.
• Drain well, then shake the colander to roughen the edges. Let the steam evaporate for 2 minutes so they roast, not steam.
• Carefully remove the hot tray and add the olive oil (or goose fat). Tip in the parsnips and toss to coat. Season with sea salt, pepper, thyme, and grated garlic (if using).
• Roast for 20 minutes, then turn the parsnips. Mix the Parmesan with flour or breadcrumbs (if using), sprinkle over the parsnips, and toss quickly.
• Return to the oven and roast for 10–15 minutes until deeply golden, crisp at the edges, and tender inside.
• Rest for 3–5 minutes, then finish with parsley and an extra pinch of Parmesan if you like. Serve hot.

Notes

• Heating the roasting tray helps the parsnips start crisping the second they hit the fat.
• For the crunchiest edges, let the drained parsnips steam-dry before roasting.
• Add Parmesan partway through roasting to avoid bitterness from over-browning.