parsnips

Preparation

1. Place Parmesan, thyme, rosemary, salt and pepper in mixing bowl then grate 10 sec/speed 10.
2. Add polenta and mix 10 sec/reverse/speed 4. Transfer to a large bowl and set aside.
3. Place oil and butter in a roasting tin and set aside.
4. Place water in mixing bowl. Place Varoma dish into position then weigh in parsnips. Remove Varoma and divide parsnips between simmering basket, Varoma dish and Varoma tray (see tip), ensuring some holes remain uncovered for steam to circulate. Insert simmering basket then insert Varoma tray. Place covered Varoma into position then steam 15-18 min/Varoma/speed 1 until just tender. Meanwhile, preheat oven to 190°C then place prepared tin inside to preheat.
5. Remove Varoma dish and remove simmering basket with aid of spatula then immediately transfer parsnips to bowl with Parmesan mixture and toss to coat.
6. Remove roasting tin from oven and carefully place parsnips in hot oil. Mix well to coat then roast for 15-20 minutes (190°C) until lightly golden and crisp. Meanwhile, discard steaming water, dry mixing bowl and continue with recipe.
7. Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop again 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
8. Add honey and mix 10 sec/speed 6. Once parsnips are roasted, pour over garlic honey, toss to coat and bake for a further 3-5 minutes (190°C) until golden. Serve hot.