These oven roasted parsnip chips are simple and quite tasty. You do have to be careful baking them, as a little too long in the oven and they could easily end up being charred.These savoury Spring Onion Pancakes reminded me of of my mothers methi aka fenugreek parathas - a buttery, crispy, flaky pan fired flat bread often stuffed with spicy vegetables - that we as children would often have for brunch at weekends. So when we had two of these Spring Onion Pancakes left over, I knew exactly what I'd do with them. I reheated them in the oven the following day for brunch and served them simply with a fried egg. Though these Spring Onion pancakes are not that tough to make, they do take a little practice, so don't be too hard on yourself if the first two aren't perfect, they will still be good to eat.
Oven Roasted Parsnip chipsIngredients
Serves - Depends on how many parsnips you want to roast
Parsnips, peeled and if necessary remove the woody core
Heat oven to gas mark 7. Cut the parsnips length ways into eight long pieces. Spread out on a large baking sheet and add enough olive to lightly coat the parsnips and sea salt to taste.
Bake on middle shelf for 20 - 25 minutes, turning after 10 minutes, until golden brown and tender. Serve immediately.
Serves 4 - 6
Ingredients275g plain flour
200-250ml hot water (you may not need to use all of it)
8 Spring onion, finely sliced
1 teaspoon salt
Sunflower or vegetable for brushing and shallow frying
Pour flour into a large heat proof bowl. Add a little hot water at a time and stir vigorously. The flour will start to form small lumps. Continue to add water until it forms a soft dough, it should not be sticky.
Remove the dough to a floured surface and knead until smooth. Put back in the bowl and cover with a damp cloth and leave for 30 minutes.
Divide into four or six pieces. Take a piece at a time and roll into a ball. Using a rolling pin, roll it into a disc about 1/8 inch thick. Brush the surface with oil. Sprinkle it with sat and some chopped spring onions. Roll the dough into long sausage shape and coil it around itself like a snake. Lightly roll to flatten the cake to about /2 inch thick. Repeat with the remaining pieces of dough.
Heat a large pan and add 1/4 inch oil. Add one cake at a time and cook one side until golden, then turn and Cook he other other side. Remove with a slotted spoon and drain on kitchen paper. Repeat with the others. Slice and serve sweet or spicy hot with sauce. Adapted from Master Lam Kam Chuen's The Feng Shui Kitchen via a ripped page from a supermarket magazine.