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Parsnip Chip Sticks

Parsnip Chip Sticks

By Beverley GlockPublished on 26 March 2013These are a healthy alternative to crisps and dips, lovely to nibble when you come home from school or work and equally good to serve for nibbles before a dinner party. You can use ground coriander and cumin but by dry frying and pounding the seeds you achieve a much better flavour and aroma.Children can mix up the yoghurt dip and pound the cumin and coriander seeds and have fun tossing the parsnips in the spice mix.
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Time and servings

35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time

Ingredients

  • 4 parsnips
  • 4 tsp of coriander seeds
  • 4 tsp of cumin seeds
  • 1 pinch of sea salt
  • 1 tbsp of olive oil
  • 120 g of natural yoghurt, low fat or full fat
  • 1 lemon, juiced

Method

  • Step 1

    Peel the parsnips and cut into sticks approximately 5mm wide and 7cm long.

  • Step 2

    Place the coriander and cumin seeds into a dry frying pan and heat up on high for approx 2 minutes until you start to smell them and they begin changing colour. Remove from the heat and transfer to a pestle and mortar. Add the salt and pound, not too finely.

  • Step 3

    Place the ground spices into a freezer bag with the olive oil, add the parsnip sticks. Tie the top of the bag and toss the bag around to thoroughly coat the parnip sticks in spices.

  • Step 4

    Pour onto a non-stick baking tray and cook for 15-20 minutes until slightly browned at the the edges. Aga: shelf on top set of runners for 15 minutes.

  • Step 5

    Meanwhile pour the yoghurt into a small bowl, stir in the lemon juice and serve as a dip with the parsnip chip sticks.