The humble parsnip. This sweet vegetable is a staple in our fridge for anything that calls for roasted vegetables. I love a roasted parsnip, it’s one of my favourite sides with a nut roast. Unfortunately, I struggle to think of other things to cook with it! (Suggestions welcome in the comments…) This does mean that more often than not there is a lonely parsnip convalescing at the bottom of the vegetable drawer.
Fear not! This simple recipe will turn your parsnips into tasty vegetable crisps in no time.
Top and tail your parsnip and then slice it thinly, you can use a knife or a mandolin. I would recommend going length ways down your parsnip for maximum surface area – these bad boys are going to shrink like you wouldn’t believe.
Next, pour one tablespoon of olive oil over your parsnips. Then sprinkle two teaspoons of thyme, a teaspoon of oregano and a teaspoon of salt into the tub. Stick the lid on and shake, shake, shake! It won’t take long for your parsnips to have a lovely, even coating of herbs and oil.
Lay your parsnips out across the dehydrator trays, you could get away with laying them much closer together than I did if you have more parsnip to use up. Like I said, these will shrink a lot!
Set your dehydrator to work, 68°c for five hours should do the trick. If you have thicker or larger slices of parsnip they may need a little longer.
And there you have it, a super easy way to make use of those lonely, little, left-over parsnips.
I would love to see what you make of my dehydrated vegetable crisp recipe for your parsnips. If you do make them, get in touch. Let me know your thoughts in the comments below or tag me in a photo on Instagram so I can see you creations.
Snackalina out. x
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