Ben Tish's Parsnip Chips with Truffle, Honey and Rosemary
- 1.2 kg Parsnips, peeled and cut into pencil thin strips
- 2 litres full cream milk
- Sea salt and black pepper
- Olive oil for cooking
- 2 sprigs rosemary, leaves picked and finely chopped
- 3-4 tblsp of truffle honey or regular honey
- 1 small fresh black truffle (optional)
Heat an oven to 190°C.
Quickly rinse the parsnip strips under cold water and then place them in a large saucepan and cover with the milk. Season with salt and set over a high heat. Bring the parsnips to the boil and then you can turn the heat down to a simmer and slowly cook the parsnips until tender.
Drain all of the milk from the parsnips and discard. Lay the parsnips out on a tray or plate to cool down for a few minutes. You will need a deep-sided baking tray large enough for the parsnips to fit into. Place the roasting tray over a medium heat and add about 1/2cm depth of olive oil into the tray.
Carefully put the parsnips into the oil and turn them to ensure they are fully coated in the oil. Season well and place the tray in the oven for about 20-25 minutes or until the parsnips are golden brown and crispy but not blackened.
Turn the parsnips a couple of times during the cooking process to make sure they don’t catch and brown evenly.
When they are ready and still piping hot transfer them to a bowl and season with salt and pepper and the chopped rosemary. Toss through (the parsnips should rustle, like French fries) and then drizzle in the honey, as much or as little as you like really.
Divide the chips into bowls and grate over some fresh black truffle if you are using and serve.