Serves:2
Preparation time: 5 minutes
Ingredients
- 600g Parsnips
- 1 tbsp good olive oil
- 1 tbsp Murray river Pink Salt
- 30g grated parmesan cheese (cheese lovers as much as you want...)
- cracked black pepper
- 1/2 tsp grated nutmeg
Instructions
Peel your parsnips and slice into .5cm pieces.
Place in a saucepan of cold salted water and bring to the boil. Drain and allow to dry off excess water.
Place back in the saucepan and add olive oil, parmesan, nutmeg and seasoning. Toss thoroughly to ensure an even coating.
Turn out onto a baking tray and place under the grill on a lower shelf until golden and crispy.
I love these with venison kangaroo or any rich dark meats.