Cheese and thyme crispy parsnips

|Cheese and thyme crispy parsnips|parsnips|100g parmigiano reggiano finely grated80g polenta20 sprigs thyme leaves picked1kg parsnips peeled80ml olive oil|1. Preheat the oven to 200ËšC gas mark 6. Combine the cheese polenta and thyme leaves season and spread out on a large flat plate. Bring a large pan of salted water to the boil. Halve or quarter the parsnips lengthways (ensuring they are evenly sized). Boil for 4 minutes then drain.2. Put the hot parsnips onto the plate of cheese and roll them around until most of the mixture has stuck to them. Dont worry if there is a lot of loose mixture. Pour the oil into a roasting tin and put in the oven for 5 minutes until very hot. Carefully tip in the parsnips and scatter any remaining cheese mixture over the top. Roast for 30-40 minutes turning halfway through until crisp and deep golden. Serve immediately with some aioli to dip into if liked. |10.00 minutes|6|Waitrose