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roasted parsnip and turnip wedges on blue platter

Turnip and parsnip chips

Mandy Mazliah
These delicious parsnip and turnip chips make a lovely side dish for a veggie roast dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 175 kcal

Ingredients
 
 

  • 3 medium parsnips weighing around 450g
  • 2 large turnips weighing around 350g
  • 2 tablespoons olive oil
  • pinch salt to taste
  • 2 tablespoons maple syrup or agave syrup
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 180°C (fan)/200°C/400°F/gas mark 6. 
  • Wash and peel the parsnips and turnips and cut into wedges.
  • Place the parsnips, turnips, olive oil and salt in a roasting tin and mix well. Roast for 30-40 minutes, stirring occasionally until soft. 
  • When they are almost cooked add the maple syrup and the ground cinnamon. Mix well and return to the oven for five minutes or until cooked through and turning crispy on the edges.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 175kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 70mgPotassium: 490mgFiber: 6gSugar: 13gVitamin A: 1IUVitamin C: 32mgCalcium: 72mgIron: 1mg
Keyword parsnip chips, turnip chips
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