crunchy parsnip ribbons
- 4 x 150g parsnips, trimmed and peeled
- 100g unsalted butter, melted
- ⅓ cup brown sugar
- sea salt flakes
- Preheat the oven to 200°C (390°F). Use a vegetable peeler to cut the parsnips into long thin strips.
- 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.
Fantastic, we loved this version of “roast” parsnips.