Loaded Parsnips


50 mins

Serves 4-6



6-10 small medium parsnips (large can be cut lengthwise)
1 tsp Christmas Cornish Sea Salt
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp rosemary (chopped)
150g Cornish Camembert
4 rashers of smoked streaky bacon (cooked until crispy then broken into shards)
1 tbsp cranberry sauce


These decadent parsnips are loaded with melted Cornish Camembert and crispy bacon, making them a perfect lunchtime sharing snack or a luxurious accompaniment to a casual dinner.


  • Preheat the oven to 180˚C.
  • If using large parsnips, cut in half lengthways. In an oven dish, season your parsnips with Christmas Salt (or Sea Salt Flakes), oil, rosemary and maple syrup.
  • Roast for 35 minutes and then remove from the oven.
  • Top with diced Cornish camembert and shards of crispy steaky bacon. 
  • Roast for a further 5-10 minutes to melt the cheese.
  • Serve with a generous dollop of cranberry sauce on top and some pink pickled onions (optional).

Submit a recipe

Got a fantastic Cornish Sea Salt recipe?

Email us: