Roasted parsnip and sweet potato chips with a mustard, lemon and coriander dip and express turkey
Parsnips are quite sweet and I find pairing them with honey is a bit sugary for my taste. Here they are treated like oven chips, spiced up with curry and paired up with a mustardy and lightly citric yogurt dip. The contrast between the dip and the sweet, roasted parsnips makes for a totally addictive experience. I served these with turkey sautéed with shreds of parma ham to give it a kick. Fast, simple, and unanimously enjoyed.

Roasted parsnip and sweet potato chips with a mustard, lemon and coriander dip and express turkey

Posted on October 13, 2010
Categories: All Recipes, Managed budget, meat and chicken, Side dishes
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Recipe by: Anne-Laure at Tasty Diaries
Busy:15 min, Total prep time: 30 min
Serves: 2 
Preheat the oven to 200 degrees C.

Wash and peel the potatoes and parsnips, trim the ends off the parnips. Cut both potatoes and parsnips in half lengthways and slice each half lengthways into 1/2 cm (1/4 inch) thick chips. Place the chips in a mixing bowl with the oil and the curry. Cover tightly with a lid and shake well to mix the vegetables with the oil and spice. You can also mix the ingredients with your hands or use a zipped freezing bag instead of a bowl and a lid.

Spread the chips on an oven tray lined with baking paper. Make sure the chips do not overlap, otherwise they will not brown properly. Roast for about 20-25 min or until the chips are nicely browned and tender to touch. Turn the oven grill on in the last 5-7 minutes if necessary.

Meanwhile, cut the turkey breasts into 1 inch dice and shred the ham into small bits. Heat a bit of olive oil in a frying pan and add the turkey and ham. Fry over medium-high heat for 5 -7 minutes, or until the turkey chunks are just cooked through (no pink juice should come out of the meat when sliced through its centre). Season with pepper, no need to add salt as the high salt content in the ham will have flavoured the turkey.

Prepare the dip: mix the yogurt with the mustard, coriander and lemon juice.

When the chips are ready, sprinkle them with sea salt flakes. Serve immediately with the turkey and the dip, and enjoy!

Preheat the oven to 200 degrees C.

Wash and peel the potatoes and parsnips, trim the ends off the parnips. Cut both potatoes and parsnips in half lengthways and slice each half lengthways into 1/2 cm (1/4 inch) thick chips. Place the chips in a mixing bowl with the oil and the curry. Cover tightly with a lid and shake well to mix the vegetables with the oil and spice. You can also mix the ingredients with your hands or use a zipped freezing bag instead of a bowl and a lid.

Spread the chips on an oven tray lined with baking paper. Make sure the chips do not overlap, otherwise they will not brown properly. Roast for about 20-25 min or until the chips are nicely browned and tender to touch. Turn the oven grill on in the last 5-7 minutes if necessary.

Meanwhile, cut the turkey breasts into 1 inch dice and shred the ham into small bits. Heat a bit of olive oil in a frying pan and add the turkey and ham. Fry over medium-high heat for 5 -7 minutes, or until the turkey chunks are just cooked through (no pink juice should come out of the meat when sliced through its centre). Season with pepper, no need to add salt as the high salt content in the ham will have flavoured the turkey.

Prepare the dip: mix the yogurt with the mustard, coriander and lemon juice.

When the chips are ready, sprinkle them with sea salt flakes. Serve immediately with the turkey and the dip, and enjoy!

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Don't expect the chips to be as crunchy as their potato counterparts. They will be melting and soft with some degree of crispiness, and feel gorgeously different.

Instead of curry, you can also use paprika.
Ingredients

1 sweet potato
2 parsnips
2 tablespoons oil
1/2 teaspoon curry powder
Sea salt flakes

300g turkey breast
2 slices Parma ham
Pepper

2 generous tablespoons natural greek style yogurt
1 tablespoon chopped coriander
1 teaspoon strong rustic mustard
Squeeze of lemon juice


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