Fiery parsnip chips Recipe

Photography by Jeremy Simons

Creamy parsnips can go way beyond roasts and mash, and step right into the chip realm. Try this cracker of a snack: fried parsnip ribbons with a sprinkle of spiced chilli salt.

Serves: 4

Time to prep: 5 minutes

Time to cook: 10 minutes

Ingredients

• Vegetable oil, to deep-fry
• 2 (about 450g) parsnips, peeled into ribbons

Chilli salt

• 1 1/2 teaspoons sea salt
• 1/2 teaspoon finely grated orange rind
• 1/2 teaspoon MasterFoods Hot Chilli Flakes
• 1/4 teaspoon ground cumin

Method

• To make the chilli salt, combine the sea salt, orange rind, chilli flakes and cumin in a small bowl.
• Add oil to a large, non-stick frying pan to come 5cm up the side of the pan. Heat oil to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Deep-fry the parsnip, in batches, for 1 minute or until crisp and golden. Use a slotted spoon to transfer to a baking tray lined with paper towel. Sprinkle with chilli salt.

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Carrot, Zucchini and Parsnip Frittata Fingers

Photography by Mark O'Meara

Makes: 12 fingers

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• Melted butter, to grease
• 2 tsp light olive oil
• 80g (1/2 cup, firmly packed) grated green zucchini
• 60g (1/2 cup, firmly packed) Grated carrot
• 50g (1/2 cup, firmly packed) grated parsnip
• 2 green shallots, ends trimmed,finely chopped
• 3 eggs, lightly whisked
• 40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
• 2 tbs finely chopped fresh parsley
• 1 tbs plain flour, sifted

Method

• Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
• Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
• Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
• Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

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