Here’s a great fall recipe featuring an unexpectedly sweet seasonal vegetable… Parsnips! These carrot-cousins add sweetness to soups and stews but can also make a unique and fun snack chip. The recipe from foodie, Amy Sherman, is super easy- just toss the sliced parsnips into the ActiFry with a bit of rice flour to help them crisp up and that’s it! The creamy Maple Mustard dip is lighter and has less saturated fat than rich sour cream based dips.
2 parsnips, washed but not peeled
2 Tablespoons rice flour
1 scoop olive oil
Slice the parsnips very thinly [preferably with a mandolin slicer or vegetable peeler]. Toss the parsnip slices with the rice flour in a bowl. Add the olive oil and parsnips to the ActiFry and cook for about 35 minutes, or until brown and mostly crisp.
1 Tablespoon whole grain mustard
1 Tablespoon maple syrup
1 Tablespoon extra virgin olive oil
2 teaspoons mayonnaise
Whisk together the mustard, maple syrup, olive oil and mayonnaise, until creamy and well combined. Serve chips with dip.