Parsnip chips with bush pepper

Bring this root vegetable to life with native Australian ingredients that pack a real flavour punch. #RecipeForLife

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g small parsnips
• 2 garlic cloves
• 1 tsp bush pepper berries
• 1 stalk rosemary, leaves removed
• 1 tsp sea salt
• 1 tsp ground lemon myrtle
• olive oil, for drizzling
• ½ cup labne, to serve

Dressing

• 2 tbsp olive oil
• 3 spring onions, thinly sliced
• 2 garlic cloves, finely chopped
• 5 cm piece ginger, peeled and finely chopped
• 1 long red chilli (optional), thinly sliced
• handful parsley leaves, chopped
• finely sliced zest of 1 lemon
• sea salt and freshly ground black pepper, to taste
• 1 tsp lemon myrtle, or to taste

Instructions

Preheat the oven to 180°C.

Trim the ends of the parsnips and cut lengthways into quarters. Set aside on a baking tray.

Place the garlic, pepper berries, rosemary, salt and lemon myrtle in a mortar and pestle and pound into a paste. Rub the paste all over the parsnips and drizzle with oil. Roast for 15 minutes or until golden and crisp.

Meanwhile, for the dressing, heat the olive oil in a small frying pan over medium-high heat. Add the remaining ingredients and toss to combine. Remove from the heat and place in a serving bowl.

To serve, spoon the warm dressing over the hot parsnip chips and serve with a dollop of labne.

Shane Delia's Recipe For Life is available on SBS On Demand. You can find the recipes and more features from the show here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.