for 4 person

Parsnips

500 g	parsnips, peeled, quartered lengthwise
2 tbsp	olive oil
¾ tsp	salt
a little	pepper

Parsley oil

1 bunch	flat-leaf parsley, roughly chopped
1 dl	olive oil
2 pinch	salt

Corn polenta

4 dl	water
2 tin	corn kernels (approx. 340 g), drained
100 g	fine polenta
200 g	feta, crumbled
	salt and pepper to taste
50 g	walnut kernels, roasted, roughly chopped

How it's done

Parsnips

Mix the parsnips, oil, salt and pepper in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 220°C.

Parsley oil

Place the parsley, oil and salt in a blender, puree until smooth.

Corn polenta

Mix the water and corn in a pan, bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 5 mins., puree until smooth. Add the polenta, simmer for approx. 10 mins. Add the feta, mix, season, plate up. Top with the parsnips, drizzle with the parsley oil, sprinkle with the walnuts.

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