Good Idea to Serving Yummy Coriander-salt parsnip crisps
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To make an extraordinary Coriander-salt parsnip crisps, here are the components needed:
- You need of For the coriander-salt:.
- Use of Rinse and pat dry a large bunch of coriander.
- Provide of Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay on a baking tray.
- Provide of Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size.
- Use of Put the dried leaves in a mini food processor along with sea salt flakes.
- Provide of Blitz up to you preferred level of coarseness and store, unrefrigerated in a clean and dry Kilner.
After readying the materials, now you are ready to prepare your 5-star Coriander-salt parsnip crisps by following the guidances below:
- For the crisps: Top, tail and peel some small parsnips.
- Slice thinly using a mandolin or by hand if you are feeling confident!.
- Heat about 7cm of rapeseed or olive oil in a large pan to about 180C Carefully drop some of the parsnip discs into the oil and cook until they are crisp and golden – this may take from 1-3 minutes depending on size of parsnips used.
- Remove with a slotted spoon and lay on kitchen roll.
- While still hot, generously season with your prepared coriander-salt (or any other flavour that takes your fancy!).
They can be eaten as snacks, or as an accompaniment to meat or fish. If you vary the spices, they'll taste different every time. Add the garlic and ginger and cook for. This parsnip pie can be prepared ahead of time and frozen. It is best to freeze the pie before it is baked and can then be kept for up to six months Parsnip Chips with Sriracha Mayo.
Recipe : Coriander-salt parsnip crisps
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