Parsnip
Chips and Maple Mustard Dip by Amy Sherman
By FBWorld Team
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.
Parsnip
Chips
Ingredients:
2 Parsnips, (washed but not peeled)
2 tbls. Rice Flour
1 scoop Olive Oil
Procedures:
1. Slice the parsnips very thinly [preferably with a mandolin
slicer or vegetable peeler].
2.
Toss the parsnip slices with the rice flour in a bowl.
3.
Add the olive oil and parsnips to the ActiFry and cook
for about 35 minutes, or until brown and mostly crisp.
Mustard
Dip
Ingredients:
1 tbls. Whole Grain Mustard
1 tbls. Maple Syrup
1 tbls. Extra Virgin Olive Oil
2 tspn. Mayonnaise
Procedures:
Whisk together the mustard, maple syrup, olive oil and
mayonnaise, until creamy and well combined.
Serve
chips with dip.
|
