Comfort food comes in many guises. Hot, crispy roast parsnip 'chips' anyone?
500g - 1kg of Parsnips (depending on how many mouths you are feeding)
250g of onions
2-3 tbs of oil (olive or rapeseed)
Pre-heat the oven to 180 degrees
Top and tail the parsnip & peel or scrub the skin
Cut the parsnip into long batons (equal thickness - around 2-3 cm)
Peel and chop the onion into nice chunky pieces
Put the parsnips and onions into a large roasting tray and drizzle on the oil, coating all the veg and add seasoning
Space the parsnips and onions out on the tray
Roast in the oven for 45 minutes.
Ensure the parsnip is soft on the inside and deliciously crips on the outside mmmm!
(you don't have to add the onions!)