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We All Deserve Farm Fresh

Recipe # 2 Parsnip Chips with Rhubarb Chutney and Turnip Mash May Week C

Parsnips

4 Tbs Olive oil

1 cup Rhubarb

½ cup Onion

1 Tbs Ginger, Fresh

¼ cup Sugar

3 Tbs Organic Apple Cider Vinegar

! ½ g allspice 1/2 teaspoon

1 tsp Cumin (Ground)

1 tsp Garlic Powder

½ tsp Cloves

4 Tbs Water

1 lb Turnip

1/4 Cup Milk.Alternative

3 TBS Olive Oil

1 tsp salt (not inc.)

 

Overview

Scrub and wash your parsnips. Thinly slice them into chips. Toss in a large bowl with olive oil and a

sprinkle of salt. Lay them out on a parchment lined baking tray, making sure none overlap too much. Pop in

oven for 8 minutes, take out and flip, and return to oven for another 5-10 minutes depending on your

thickness of the cuts. Keep a close eye on them so they don't burn. Take them out and place them on a paper

towel and set aside.

Rinse and peel your turnips. Cut them into even sized chunks and place into a pot. Cover with cold cold water

and then bring to a boil. Cook for around 10 minutes or until the turnip is tender and can be easily pierced

with a fork. Drain the turnip and place them back into the pot, placing in over medium heat. Stir the turnips

slowly to keep them moving for about 2-3 minutes to dry them out. This will prevent the mash from becoming

too watery. Take off heat and put turnip in a bowl, add milk or milk substitute and 3TB of olive oil OR

butter. Mash away! Serve hot with the rhubarb chutney and parsnip chips.