Chips and Maple Mustard Dip by Amy Sherman
By FBWorld Team
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 tbls. Rice Flour
1 scoop Olive Oil
1. 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 tbls. Whole Grain Mustard
1 tbls. Maple Syrup
1 tbls. Extra Virgin Olive Oil
2 tspn. Mayonnaise
Whisk together the mustard, maple syrup, olive oil and
mayonnaise, until creamy and well combined.
chips with dip.