The first time I came across this vegetable was at a Christmas PTA lunch two years ago at the home of one of Indira’s classmates. The hostess provided these chips as one of the starters and I really loved their sweetness and almost herby flavor.
But then I overheard some of the French teachers at the lunch say to the lady jokingly that in France this vegetable is considered good only for horses 🙂 Since then, I have also heard people say it is “pig food” though in England and some other countries it is in fact a common “people food ” as they eat it steamed/boiled/fried/baked or added to soups.
The very distinctive taste of those chips has stayed with me so when I spotted parsnips (panais in French) for the first time in Carrefour recently, I bought some.
This is what we are having for dinner tonight, with a vegetable soup and garlic bread.
To see what parsnips look like(imagine a large, cream/beige carrot) check here
Baked Parsnip Chips
Two large parsnips (about 500 grams), peeled and cut in to slices, hard core removed
3 tablespoons of olive oil
salt and pepper to taste
Put the parsnip slices in a large mixing bowl, season lightly with salt and freshly ground black pepper. Add the olive oil and toss everything together well.
Spread the slices on a baking tray in a single layer and bake until done (at least 25 minutes) at the top of the oven, at 200 degrees C.
As it turned out, Indira did not take to these tonight, just as she did not like the sweet potato chips too much. But the rest of us polished off the lot 🙂
The herb-like taste and aroma that I felt I noticed may be because this vegetable apparently belongs to the Umbelliferae family, whose other members include carrots, coriander, parsley, fennel, cumin, dill etc.