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.
Savoury broccoli bread with a seed-topped crust and a soft, green-flecked crumb — no bowl of veg required.
Thinly sliced apples vanish into a light, custardy batter for a loaf cake that's more about texture than fuss.
Crispy, cheesy kumara taco shells baked until golden — a clever grain-free swap for the real thing, with all the crunch and none of the fuss.
A cheesy, cumin-spiced cauliflower bake that makes use of the whole veg, leaves included. Simple, hearty and quietly clever.
tell us what you think