Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Parsnip chips with salsa verde
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a snack
Ingredients
- 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
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.
