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
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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.
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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.
Nutritional Information
- Kcals 262
- Fat 13.4g
- Saturates 2g
- Carbs 24.5g
- Fibre 12.8g
- Protein 4.4g
- Salt 1.2g