Polenta paprika parsnips

Parsnips... I like them, but I only really like them roasted... or perhaps in soup? We got them in the veg bag a couple times recently so tried a couple of different roasting methods:

1) Delia mustard and maple syrup

2) Polenta and paprika  

In the end, I think we liked the polenta version better - the process was a bit simpler, and parsnips are already sweet so adding maple syrup seems a bit overkill. So here it is:

 

2 kg parsnips, peeled, trimmed and cut into halves or quarters lengthways

100ml rapeseed or sunflower oil 

5 tbsp polenta

2 tsp sea salt

1 tsp ground black pepper

2 tsp paprika

Prepare the parsnips and put them in water if doing ahead. Heat the oven to 220C. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.

Mix the polenta, salt, pepper and paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 15-25 mins until golden and crunchy. (mine didn't take that long - perhaps the pieces were on the small side)