Parsnip Chips with Herby White Bean Dip


500g (1 lb) parsnips, washed and peeled
2 cups (500ml) peanut oil
sea salt to taste
For the dip
Yield Йџ“ 400 ml
1 525g (19 0z) can cannelini, navy or white kidney beans, drained and rinsed
2 tablespoons (25ml) freshly squeezed lemon juice
2 tablespoons (25ml) olive oil
1-2 cloves garlic
1 teaspoon (5ml) ground cumin
2 tablespoons (25ml) fresh herbs Йџ“ thyme, mint, rosemary or a combination, chopped
2 tablespoons (25ml) Greek (thick, plain) yogurt
zest of 1 / 2 lemon
sea salt and freshly ground black pepper to taste


To make the chips, slice the parsnips as thinly as possible into long strips or rounds using a sharp knife or mandoline cutter. Heat the oil in a large, heavy-based saucepan to 375F (190C) or until a small cube of bread turns golden in 30 seconds. Deep-fry the vegetables in small batches (a small handful at a time) for about 2 minutes each batch. As they cook the parsnips slices with curl and turn golden. Remove with a slotted spoon and drain on paper towels, sprinkling with salt while still warm.

To make the dip, Combine first five ingredients in a food processor and pulse until almost smooth. Add remaining ingredients and pulse one or two times until combined. Add more salt or pepper if needed.


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