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The ingredients needed to prepare Coriander-salt parsnip crisps:
- Use For the coriander-salt:
- Take Rinse and pat dry a large bunch of coriander
- Provide Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay on a baking tray
- You need Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size
- Take Put the dried leaves in a mini food processor along with sea salt flakes
- You need Blitz up to you preferred level of coarseness and store, unrefrigerated in a clean and dry Kilner
Steps to make Coriander-salt parsnip crisps:
- For the crisps: Top, tail and peel some small parsnips
- Slice thinly using a mandolin or by hand if you are feeling confident!
- Heat about 7cm of rapeseed or olive oil in a large pan to about 180C - Carefully drop some of the parsnip discs into the oil and cook until they are crisp and golden – this may take from 1-3 minutes depending on size of parsnips used
- Remove with a slotted spoon and lay on kitchen roll
- While still hot, generously season with your prepared coriander-salt (or any other flavour that takes your fancy!)
Light Parsnip & Apple Soup 🥣 large parsnips, peeled and diced • celery. Curried parsnip soup. onion, parsnips, water, stock cube, garlic puree, lemon juice and zested, flour (plain or cornflower), curry powder Sonia. Light Parsnip & Apple Soup 🥣 I'm very pleased with my soup which I made during our first #CookWithZita Zoom. These crisps are so moreish and work well served alongside olives and the like for festive cocktail parties- enjoy! #onerecipeonetree #vegan Prep: Parsnips have thin skins, so just give them a good scrub and you're good to go. Cook them as you would carrots: roasted, boiled, steamed, or sautéed in a pan with some butter.
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