Make these easy parsnip chips, then check out our roast parsnips, parsnip crisps, maple-roast parsnips, parsnip curry and more parsnip recipes.


  • 12 parsnips, not too large
  • olive oil
  • salt flakes
  • 1 clove garlic, peeled
  • 2 anchovy fillets
  • 1 shallot, finely chopped
  • 1 lemon, zested and juiced
  • 2 tbsp capers, chopped if large
  • a bunch flat-leaf parsley
  • a bunch basil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Peel and cut the parsnips into long wedges, removing any woody cores. Toss the parsnips in plenty of olive oil and sprinkle with salt. Tip onto a baking tray (or 2 if you need to) and cook, turning 2 or 3 times for about 20 minutes until they are browned, golden and tender in the centre.

  • STEP 2

    Meanwhile put all the salsa ingredients in a food processor and pulse to a chunky salsa. Drizzle in some olive oil and whizz again.As soon as the parsnips are ready, tip them onto a plate and spoon on some salsa verde. Eat them hot.

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Roast Parsnips Recipe with Salt and Pepper

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