Parsnip Chip Sticks
By Beverley Glock
Published on 26 March 2013
These 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.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.