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Parsnip chips with salsa verde

Name: Parsnip chips with salsa verde
Total time: 1 h
Ingredients: parsnips 12, not too large; olive oil; salt flakes; garlic 1 clove, peeled; anchovy fillets 2; shallot 1, finely chopped; lemon 1, zested and juiced; capers 2 tbsp, chopped if large; flat-leaf parsley a bunch; basil a bunch

1 hour
serves 6 as a snack
Easy

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

November 20, 2015 at 10:02 am

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

Ingredients

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

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.