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Parsnip Chips With Truffle Oil And Parmesan

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 length ways. 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.

*View this recipe on my food blog 20 August 2007 posting (with photo).

Visit Heather Chase's website The Culinary Chase.


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