Potatoes and parsnip with parmesan crust

Name: Potatoes and parsnip with parmesan crust - Albertina A.
Ingredients: 1 kg of potatoes 600 g of parsnip 100 g of grated parmesan 3 tablespoons of breadcrumbs 1 teaspoon of thyme 5 tablespoons of oil salt/pepper

Appetizers - Potatoes and parsnip with parmesan crust by Albertina A. - Recipia

The last time I made potatoes and parsnips with a Parmesan crust was one evening when I wanted something hearty but not too complicated to prepare. I usually have parsnips in the fridge for soups, but I also enjoy them roasted, especially combined with potatoes. The Parmesan and breadcrumb crust adds the perfect crunchy texture that plain roasted vegetables often lack. I've tried the recipe with a few variations on the spices, but I usually stick to something simple. Quick Info Total Time: 1 hour and 30 minutes Servings: 4 Difficulty: Easy to Medium Ingredients 1 kg potatoes (choose white or pink potatoes for roasting) 600 g parsnips 100 g grated Parmesan 3 tablespoons breadcrumbs (plain breadcrumbs are ideal) 1 teaspoon dried thyme 5 tablespoons oil (I usually use olive oil, but sunflower oil works too) salt pepper Preparation Steps 1. Peel the potatoes and cut them into 2-3 cm cubes. Place them in cold salted water, bring to a boil, and let them cook for 7-8 minutes after the water starts to boil. The goal is to keep them firm, not to cook them completely. 2. Peel the parsnips and cut them lengthwise into thick sticks, about the size of a finger. Boil them separately in salted water for another 7-8 minutes, then drain well. 3. Drain the potatoes and place them directly in a ceramic dish or a higher-sided non-stick baking tray. Add 3 tablespoons of oil, half of the thyme, salt, and pepper. Gently toss to coat evenly. 4. Place the tray in the oven at 190°C for 45 minutes. Meanwhile, mix the parsnips with the remaining oil, thyme, salt, and pepper. 5. After 45 minutes, take the tray out and add the parsnips over the potatoes. Gently mix, spread evenly, and return to the oven for another 15 minutes. 6. In a bowl, mix the Parmesan with the breadcrumbs and, if desired, a bit more thyme. Sprinkle this mixture over the vegetables in the tray in a relatively even layer. I use about 3/4 of the mixture, not the whole amount. 7. Bake for another 15 minutes at 190°C. The crust should brown and become crispy. If you want a darker crust, you can turn on the grill function for 2-3 minutes at the end, but don’t leave the kitchen. 8. Remove the tray and let it cool for 10 minutes before serving, so the vegetables settle and the crust stays crispy. Why I Make This Recipe Often It's easy to organize, can be made with basic vegetables, and doesn't require hard-to-find ingredients. The Parmesan adds flavor without needing a lot of salt, and the crust completely changes the texture, offering something different from ordinary roasted vegetables. It's great as a side dish but also works well as a main course, especially with a yogurt or garlic sauce. Tips and Variations Tips - Don’t boil the vegetables too much at the beginning; if they become too soft, they won’t hold their texture in the oven and will turn bland. - Use a wide tray so the vegetables aren’t crowded. This way, they brown instead of getting mushy. - Mix the breadcrumbs with the Parmesan just before sprinkling them on, otherwise, they’ll stick together and won’t distribute evenly. - If you think there's too much crust, use only as much as you like; there's no need to use it all. Substitutions - You can use semolina instead of breadcrumbs if you want a more delicate crust. - Parmesan can be replaced with Grana Padano or another aged hard cheese. - Olive oil can be substituted with sunflower oil or even melted butter. - Thyme can easily be swapped for rosemary or sage if you prefer a different flavor profile. Variations - Replace some of the potatoes with carrots or celery root for different flavors. - Add dried chili flakes to the breadcrumb mixture for a spicy kick. - You can make it without breadcrumbs, just using Parmesan for a thinner crust. Serving Ideas - A side dish for roasted meat or simple fish. - A vegetarian main course, served with a thick yogurt and garlic sauce. - Reheated, it works well in a lunch box or as a base for a bowl with greens and a fried egg. - If you have leftovers, you can add them to a warm salad with mustard dressing. Frequently Asked Questions Can I use a different type of cheese instead of Parmesan? Yes, any aged hard cheese like Grana Padano or Pecorino works. I don’t recommend using soft cheese or sweet cheese, as they won’t create a crust. If I don’t have parsnips, what can I substitute? You can use carrots, celery root, or even pumpkin for variation. Parsnips do have a unique flavor, though. Can I make the recipe without breadcrumbs? Yes, the crust will be thinner, but the Parmesan will still brown and add flavor. Can I make the recipe ahead of time and reheat it? Yes, it holds well in the fridge and can be easily reheated in the oven or skillet. Nutritional Values (per serving, estimated for 4 servings) Calories: 370-390 kcal Protein: 10 g Carbohydrates: 55 g Fat: 13-14 g Fiber: 7 g Most of the calories come from the potatoes and oil. The Parmesan adds extra protein and fat, along with intense flavor, so large amounts aren’t necessary. Parsnips contribute fiber and additional micronutrients. It’s gluten-free if you use gluten-free breadcrumbs. Storage and Reheating Potatoes with parsnips and Parmesan crust can be stored in the fridge in an airtight container for up to 3 days. To reheat, use the oven at 180°C for 10-12 minutes. The crust stays crispy if you don’t microwave it. If it dries out, you can cover the tray with aluminum foil during the first few minutes of reheating. They can also be enjoyed at room temperature.

Preparation

The potatoes are peeled, cut into cubes, and placed in salted water to boil for about 5-10 minutes after the water starts to boil (they should not be fully cooked). The parsnip is peeled and cut into strips, and boiled in the same way as the potatoes, for the same duration. The potatoes are placed in a ceramic dish, with 3 tablespoons of oil, a little thyme, salt, and pepper, and then baked in the oven for 1 hour. The remaining parsnip is mixed with the leftover oil and spices. 15 minutes before finishing, the potatoes are taken out, and the parsnip is added. The parmesan is mixed with breadcrumbs and thyme (I didn't use all of it, it seemed too much), and added over the potatoes and parsnip, then baked again for 15 minutes. They are served as a side dish or can be served as a main meal with a garlic sauce.

Potatoes and parsnip with parmesan crust

Preparation

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