- 8 parsnips
- 85g fresh or dehydrated parmesan (grated)
- 2 tablespoons pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 1tsp salt
- 2tbsp olive oil
- Salt and pepper to taste
- Pre-heat the oven at 230C
- Blanche the parsnips in salted boiling water for 10-12 minutes until part cooked
- Drain off the remaining water and pat dry
- Drizzle over the olive oil and maple syrup and roast in the oven for 10 minutes until starting to colour
- Coat in the grated parmesan, add salt and pepper and roast for a further 25 minutes until golden brown
Sweet, nutty parsnips paired with creamy parmesan and rich maple syrup. A seasonal combination of delicious flavours.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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