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.
Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.
Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack
Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or snack.
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