Crunch Coated Parsnip Chips Food

CRUNCHY PARSNIPS

Crunchy parsnips image

Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish

Provided by Good Food team

Time 55m

Number Of Ingredients 4

Ingredients

2kg parsnips , peeled, trimmed and cut into halves or quarters lengthways
100ml rapeseed or sunflower oil
5 tbsp polenta
2 tsp paprika

Steps:

Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.

Nutrition Facts : Calories 297 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

CRUNCH COATED PARSNIP CHIPS

Crunch Coated Parsnip Chips image

For more great recipe ideas visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 30m

Yield Serves 4

Number Of Ingredients 6

Ingredients

750g parsnips
1 tsp salt
3 tbsp sunflower oil
1 tbsp plain flour
2 tsp mustard powder
a pinch of cayenne pepper

Steps:

Preheat the oven in 220oC (Fan 200oc) Gas Mark 7. Place a large roasting tin in the oven to heat up.
Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water add the salt and bring to the boil.
Let them boil for 2 mins, then remove from the heat and drain. Return to the pan and add the oil and toss to coat. Shake the flour, mustard, pepper over the parsnips, then stir until evenly coated.
Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 mins, turning the chips half way through the cooking time until they are golden and crisp. Serve straight away sprinkled with a little salt if liked.

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