These Crispy Parsnip Chips with Truffle & Parmesan are your winter snack soul mate. When the skies are grey and your veg drawer’s looking a bit beige, this is how you turn a humble parsnip into a golden-crisp pile of pure joy. It’s what happens when comfort food meets a little bougie flair – truffle oil, parmesan, a good dunk in garlic mayo… need we say more?
Perfect for those late arvo cravings or as a side that totally upstages the main. And if you’ve just pulled a few gangly parsnips out of your Wonky Box and wondered “what on earth do I do with these?” – this is it. They’re roasted ‘til crisp at the edges, soft in the centre, and practically begging to be eaten with fingers straight off the tray.
A no-roll sushi hack: layers of teriyaki beef, avocado, cream cheese and nori pressed into one big shareable cake.
Crispy fennel and onion fritters with a garlicky yoghurt dip and lemon — a fast, veg-forward bite for lunch or snacks.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
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