Back to the roots #3 – Festive recipes: Parsnip or celeriac oven chips with beetroot dip
Do you find it hard to get your little ones to tuck into root vegetable other than potato? This is a festive recipe that make everyone happy and it will use up your Riverside Market Garden festive vegetable box contents rather nicely. These oven chips are tasty, nutritious and comforting. Serve with Lia’s Kitchen beetroot and feta dip as a snack or side. They are so easy and fuss-free to make and once you try these you might never go back to deep-fried, potato chips. And as always you can sprinkle some home made dukkah on this delight – guess what …we have a dukkah recipe too.
Ingredients (snack quantity or enough for two)
- 350g parsnip, celeriac or turnip or a mix
- ½ tsp salt
- ½ tsp sweet or smoked paprika
- ¼ tsp dried thyme
- 2 Tbsp olive oil
- Wash the vegetable well with a brush or peel and wash.
- Chop in long chip sticks and in a baking tray toss in the thyme, paprika, salt and olive oil.
- Roast for 30 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- For Lia’s Kitchen beetroot dip please see www.liaskitchen.com.