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.
