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Parsnip Crisps Recipe

1-2 servings

Ingredients:

1 loose parsnip
1-2 tablespoons oil (olive or vegetable oil)
1 teaspoon oregano
2 tablespoons nutritional yeast (or your choice of seasoning: smoked paprika, tikka masala powder, etc.)

Method:

1. Preheat the air fryer at 180°C
2. Peel the parsnip into thin ribbons using a vegetable peeler. Tip: Rest your non-dominant hand on the worktop for stability while peeling.
3. Place the parsnip ribbons in a large bowl.
4. Drizzle with oil and add your seasoning of choice (e.g., oregano and nutritional yeast).Mix thoroughly to ensure the ribbons are evenly coated.
5. Place the seasoned parsnip ribbons in the air fryer in a single layer.
6. Cook at 180°C (356°F) for about 10 minutes, checking frequently to prevent burning.
7. Remove the crisps from the air fryer once golden and crispy.
8. Serve as a snack or pair with a dish like curried pumpkin soup for added flavour.

Roasted Parsnips with Onions, Carrots, and Gremolata Sauce

2 servings

Ingredients:

3–4 medium-sized parsnips

2 carrots, peeled and cut into batons

1 large onion, cut into wedges

2–3 tablespoons oil (olive or vegetable oil)

Salt and pepper, to taste

Gremolata sauce –

4 Servings

Ingredients:

1 lemon zest

4tbsp chopped fresh parsley

1 crushed garlic

salt and pepper to taste

1 tbsp olive oil

Method:

1. Preheat oven to 200°C (392°F).
2. Peel the parsnips and cut them in half widthways, ensuring all pieces are roughly the same size for even roasting.
3. Peel the carrots and cut them into batons.
4. Cut the onion into wedges.
5. Add parsnip batons, carrot batons, and onion wedges to a large roasting tray.
6. Drizzle with oil, then season with salt and pepper. Toss to coat evenly.
7. Spread the vegetables in a single layer, ensuring no pieces touch. Overcrowding causes steaming rather than roasting.
8. Roast vegetables for 20 minutes, or until golden and crisp.
9. While the vegetables cook In a small bowl, combine parsley, garlic, lemon zest, lemon juice, and olive oil. Mix well. This is your Gremolata sauce.
10. Remove roasted vegetables from the oven.
11. Serve warm, drizzled with gremolata sauce for a fresh, vibrant flavour.

Raw Parsnip Snack with Hummus

1-2 servings

Ingredients:

2 medium parsnips
Hummus (for dipping)

Method:

1. Wash the parsnips thoroughly to remove dirt and peel away any bruised or damaged areas.
2. Slice the parsnips into chunky, matchstick-style pieces for easy snacking and dipping.
3. Arrange the parsnip pieces on a plate with hummus for dipping.
4. Enjoy this fresh, crunchy, and healthy snack!