Parsnips last week, parsnips this week. I’m in a parsnip place right now…
I often like to make Bill Granger’s LA Burgers on a Saturday night. They’re lovely juicy patties made with pork mince and fennel then topped with roasted peppers and rocket. He recommends serving them with sweet potato chips (non-Brits: I’m talking about fries here not crisps) and, sometimes, I do. But they never get crispy enough for me to be able to dip in ketchup. Not good. Normal chips, which I generally love, ruin the freshness of the meal for me, however. It’s a dilemma…
No, it’s not! Parsnip chips are the way to go. Garlic and rosemary parsnip chips, to be precise. I’m a fan. Think you will be too.
Garlic and Rosemary Chips
(serves 2 as a side)
2 large parsnips
1 tblspn olive oil
Pinch of salt
Pinch of peppercorns
¼ tspn chopped rosemary
1 small garlic clove
- Preheat oven to 200 oC
- Peel the parsnips and cut into chips half the length of the whole veg and half an inch wide.
- In a mortar and pestle, bash together the peel garlic clove, rosemary, peppercorns and salt to form a rough paste. Stir in the olive oil then toss the parsnips with the mixture.
- Lay the parsnips out on a baking tray making sure you don’t crown them. Put in the oven for 20-30 minutes, turning occasionally, until golden brown.