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