Thursday, June 14, 2012

Parsnip chips

 The humble parsnip is making its comeback, a welcome presence in my Ceres organic fruit and vegetable box. The first time when I encountered parsnips, I tried cooking them in a stew - which was not a proper way to celebrate the unique flavor of parsnips. They have a sweet, nutty taste and gives off a lemon-like aroma. I have come up with a recipe that brings out the sweetness of parsnips.
1 huge parnsip, skin peeled
1 tsp paprika
1 tablespoon butter
1-2 pinch of salt and pepper
1 tablespoon tamari sauce
1 pinch each of dried parsley flakes and thyme
1 ripe avocado
1 clove garlic, skin peeled
Juice of 1/4 a lemon

Preheat your oven to 150 degrees.
Cut the parsnip into slices, like chips.
Heat the pan, melt all the butter in the pan. Toss in the parsnips. Let the parsnips brown on both sides for 6 mins.

On a baking tray, line it with baking paper. Place all the parsnips in the middle of the baking tray. Add salt, pepper, tamari sauce, paprika and dried herbs. Mix everything evenly with a spoon.

Place baking tray into the oven to bake for 20 mins.

Quick, simple gluacamole:
 Cut open a ripe avocado. Remove the seed. Scoop out flesh with a spoon into a blender. Add lemon juice and a dash of filtered water. Add a pinch of salt, pepper and 1 clove garlic. Blend in high speed. Dish the gluacamole on a plate and sprinkle some paprika powder on top.

Once chips are done, take them out the oven and place on your plate. Enjoy!

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