These are utterly gorgeous and I bet you won’t be able to get them to the table without having a pick!
1kg (about 2 pounds) parsnips, peeled
2 Tbsp olive oil
Salt and freshly ground black pepper
4 cloves garlic, peeled and chopped
¾ cup freshly grated parmesan cheese
Chopped parsley for sprinkling
1 Preheat oven to 200°C (400°F). Rub parsnips with olive oil, salt and black pepper and put them in a shallow roasting tin lined with baking (parchment) paper. Roast for 45 minutes, turning them from time to time.
2 Remove tin from oven and toss garlic through parsnips. Scatter with parmesan and return parsnips to oven for a further 5 (or 10) minutes. Sprinkle with parsley, grind on plenty of black pepper and serve hot.
Photography Aaron McLean http://www.aaronmclean.com