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Parsnips Coated with Parmesan and Sage

Don’t just settle for a little olive oil on your parsnips – coat them in parmesan and sage for an earthy aftertaste. Bake them until they are nicely crunchy.

Serves 4 Total Time 35mins


Get the ingredients here

  • 70g plain flour 
  • 50g parmesan, finely grated 
  • 30g fresh sage, stalks removed and leaves finely chopped (reserve about 8 whole leaves) 
  • 750g parsnips, peeled, cut into quarters length-ways and the woody stem sliced out
  • 4tbsp extra virgin olive oil, plus a little extra for frying


  1. Preheat the oven to 180ºC/160ºC fan/gas 4.
  2. In a large, shallow bowl, mix together the flour, parmesan, chopped sage and some seasoning. 
  3. Boil a large pan of water and parboil the parsnips for 5 mins. Drain and toss in the flour mixture, making sure all are coated. 
  4. Place the parsnips onto a large baking tray and drizzle with the olive oil.
  5. Cook in the oven for 25 mins until golden and slightly crunchy. You may need to turn them halfway through. 
  6. To finish, shallow-fry the whole sage leaves in a little olive oil for 10 seconds, drain on some kitchen paper, then scatter over the cooked parsnips.
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