crunchy parsnip ribbons

  • 4 x 150g parsnips, trimmed and peeled
  • 100g unsalted butter, melted 
  • ⅓ cup brown sugar 
  • sea salt flakes
  1. Preheat the oven to 200°C (390°F). Use a vegetable peeler to cut the parsnips into long thin strips. 
  2. Place on a baking tray lined with non-stick baking paper and toss with the butter, sugar and salt. Roast for 10 minutes, toss and cook for a further 8−10 minutes or until golden and crispy. Serves 4.
RATE THIS RECIPE:
Reader ratings (3.67) 321501
Melanie Colvin

Fantastic, we loved this version of “roast” parsnips.

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