Quick riddle. What is thin, crispy and delicious but terribly un-photogenic? Parsnip strips.
Okay, let’s move on from that awful joke. I have been obsessed with vegetable peelers since watching this incredible video and reading Warren Berger’s Glimmer. A small section of it explains how special vegetable peelers were designed for people with arthritis so it sat comfortably in their hand. I particular love how it all happened because the process combines great designs with solving fundamental issues that make a huge difference to peoples’ lives. Such a great read. But you have come here for food, not for my subpar book review so let’s begin.
If like me you get bored of vegetables quickly, here’s a great way to get them in you. The best thing about them is that if you shut your eyes really tight and shove them in your mouth, it feels like you’re eating Walkers Ready Salted crisps…until you open your eyes and see what’s going in your mouth. But then it’s too late because your body is already absorbing all those nutrients.
What I love about peeling is that you can do it to almost every vegetable or fruit; carrots, potatoes, pears. So far I’ve tried it with apples and sweet potatoes and honestly it’s the best healthy snack you could have without going overboard.
1 Tbsp Olive Oil
Seasoning, chilli flakes, tumeric and/or salt to taste
1. Preheat the oven at 150 degrees, around gas mark 2
2. Wash the parsnips and peel peel peel
3. Once you’re done peeling, add the olive oil and seasoning and ruffle with your precious hands ensuring the oil kisses each strip
4. Place on an oven rack and try to make sure they are spread evenly
5. Bake for 45 minutes to 1 hour depending on your oven or until you see that it’s starting to get brown (it will get crispy once it’s out of the oven.
6. Munch away!
Do you have any other trick of the mind ways to prepare your vegetables?