So today’s recipe is a simple one. A tasty and more nutritionally dense option than its cousin the spud, it’s parsnip chips.
So let’s start with the what and the why. The parsnip (pantinaca sativa) is a root vegetable and part of the Apiaceae family. It’s closely related to dill, celery, cumin, carrot and parsley.
The parsnip is usually cooked, but can also be eaten raw. It is high in vitamins and minerals, especially so in both vitamin C and potassium. It also contains high doses of antioxidants as well as and a very good portion of both soluble and insoluble dietary fibre.
Like carrots and other members of Apiaceae family vegetables, parsnip too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol. Several research studies from scientists at the university of Newcastle, Tyne found that these compounds possess anti-inflammatory, anti fungal, and anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukaemia no less. Quite simply suggesting, parsnips are a pretty good choice.
Alrighty, so hopefully you’re sold so let’s crack on. You’ll need the following ingredients;
– 3 medium to large parsnips
– 1 tble spoon of duck fat or coconut oil
– 1 tsp of rosemary
– Salt & pepper
– Preheat oven to 180c.
– Thoroughly wash parsnips and cut into slim disks, then add to baking tray.
– Add tble spoon of chosen fat, ensuring its well mixed in. Continue to stir and mix till all the chips are covered.
– Add rosemary, salt & pepper. Again mix and shake the tray well to ensure even distribution.
– Place in oven for 20/25 minutes, stirring contents at 15 minutes. Remove when chip start to turn golden brown.