Parsnip chips with salsa verde
Serves 6 as a snack
Easy
Total time:
These parsnip chips with salsa verde are easy to make and work well as both a snack or side dish using the classic Christmas root vegetable
Skip to ingredients
- 12 parsnipsnot too large
- olive oil
- salt flakes
- 1 clove garlicpeeled
- 2 anchovy fillets
- 1 shallotfinely chopped
- 1 lemonzested and juiced
- 2 tbsp caperschopped if large
- a bunch flat-leaf parsley
- a bunch basil
Nutrition: per serving
- kcal262
- fat13.4g
- saturates2g
- carbs24.5g
- fibre12.8g
- protein4.4g
- salt1.2g
Method
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.
