Roast Parsnips with Cheese and Bacon

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 mins

1 lb - parsnips

- salt

2 tablespoons - sunflower oil

5 oz - smoked streaky bacon (side bacon)

2 oz - English Cheddar cheese

Peel and half (or quarter) the parsnips lengthways. Trim off the very thin ends to avoid them burning when cooking. Place them in a pan of salted water, bring to the boil then remove from the heat and leave them in the water for 8-10 minutes to soften. Drain the water and gently dry the parsnips on absorbent kitchen paper.
Place the oil in an ovenproof dish. Roughly chop the bacon, add to the dish and warm over a medium heat until the bacon starts to cook and you can see some of the juices.
Add the blanched parsnips, toss them in the oil and bacon juices and place the dish in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 10 minutes. Once the parsnips begin to crisp, grate the cheese and sprinkle it over the parsnips, making sure each one is well coated. Return the dish to the oven and continue to roast until the cheese and parsnips have crisped (about a further 10 minutes). Serve hot.