Roasted Buttery Dubliner Parsnips

This is a lovely twist on a recipe that my (Donal Skehan's) mum often made for family get-togethers. Try to find nice small firm parsnips that will have a wonderful almost nutty flavor.

Serves:  12
  • 7 ½ Tbsp. polenta
  • 3 ½ oz. freshly grated Kerrygold Dubliner Cheese
  • pinch of freshly grated nutmeg
  • 4 ½ Lbs. parsnips, quartered and core removed
  • 3 ¼ Tbsp. Kerrygold Salted Butter
  • sea salt and freshly ground black pepper

Heat oven to 400°F. Mix together the polenta, Dubliner cheese, nutmeg and a good grinding of black pepper, and set aside. Bring a saucepan of salted water to the boil, then tip in the parsnips and cook for 6 minutes or until just tender. Drain and then while parsnips are still hot, toss with the Dubliner mixture to coat.


Set a large roasting tin over the hob and melt the butter. Add the parsnips and quickly turn to coat in the melted butter. Put the tin in the oven and roast for 20 minutes, then turn the parsnips over and cook for another 20 minutes or so until cooked through and golden.