Parsnip chips with salsa verde
Published: November 20, 2015 at 10:02 AM
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Serves 6 as a snack
Easy
Total time: 1 hr
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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
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Make these easy parsnip chips, then check out our roast parsnips, parsnip crisps, maple-roast parsnips, parsnip curry and more parsnip recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal262
- fat13.4g
- saturates2g
- carbs24.5g
- fibre12.8g
- protein4.4g
- salt1.2g
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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.
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