Parsnip Chips with Truffle Oil and Parmesan

This is the last recipe I’ll make in Hong Kong! The movers are here and I needed a recipe that wasn’t too involved. It was also a delicious mid afternoon snack! Parsnips are an excellent source of vitamin C, folate and a good source of potassium. They can be baked, sautéed, steamed, or boiled and mashed like potatoes. Parsnips are not always a favorite vegetable but when prepared this way, they don’t last long! I used a vegetable peeler for the thin slices and also did another batch where I chopped the parsnips as if preparing french fries. The flavors of the truffle oil and parmesan cheese take this ordinary vegetable to another level.

Serves 12
10 small parsnips, peeled and woody core removed
olive oil
truffle oil for drizzling
100g Parmesan, finely grated
sea salt and black pepper

Heat oven to 220c (fan) 200c. Cut the parsnips lengthways. Spread out on a large baking sheet and add some olive oil, sea salt and freshly ground black pepper. Cook 20-25 minutes, turning after 10 minutes, until golden brown and tender. Remove from the oven and place in a large bowl. Drizzle with truffle oil, sprinkle with Parmesan and serve immediately.

The Culinary Chase’s Note: If you want to make these ahead of time, roast the parsnips for 15 minutes first time around. Just before you’re ready to serve, finish in the oven for another 15 minutes.