Crunchy Coated Parsnip Chips

750 gms 1 Lb 10 ozs parsnips
1 tsp salt
3 Tblsp sunflower oil
1 Tblsp plain flour
2 tsp mustard powder
pinch of cayenne pepper
Pre-heat the oven to 200 C, 425 F, Gas Mark 7. Place a large roasting tray in the oven to heat. A hot tray creates crispy chips.
Peel the parsnips. Cut them into chunky chips, about 2.5 cms 1 ins thick.
Place them in a large pan and cover with salted water and bring to the boil.
Boil for 2 minutes then remove them from the heat and drain. Return them to the pan and add the oil. Toss until they are coated.
Mix the flour, mustard and pepper together. Shake it over the parsnips and toss until evenly coated.
Tip the parsnips onto the hot roasting tray and even out into a single layer.
Roast for 25 – 30 minutes, turning them halfway through cooking, until they are golden and crisp.
Serve immediately.
Serves 4 people.
Maybe served as an accompaniment to a salad or main course or on their own as a snack.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Crunchy Coated Parsnip Chips

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