PARSNIP HUMMUS, CRISPY CHICKPEAS, PARSNIP CHIPS
4 large parsnips
2 green shallots, trimmed ¼ bunch flat leaf parsley 125ml extra virgin olive oil + additional for drizzling 1 large lemon, juiced
Sea salt and freshly milled pepper
3 tbsp tahini
1 clove garlic, peeled
100g cooked chickpeas, drained
Vegetable oil, for frying 1 red chilli, thinly sliced
Preheat oven to 180C. Set parsnips on a thick bed of rock salt and bake for 45 mins or until tender. Remove from oven and cool to room temperature. To make herb salsa, drizzle shallots and parsley with ½ tbsp of olive oil and grill until charred and wilted. Finely chop and combine with 2 tbsp of olive oil and juice of half the lemon, season and set aside. To prepare hummus, make a shallow incision along the length of the parsnip and carefully remove the skin in a large piece. Coarsely chop the flesh then blitz with tahini, garlic, remaining lemon juice and a further 2 tbsp of olive oil. Add sufficient water to make a light, smooth hummus. Next preheat a heavy-based fry pan over medium-high heat. Add remaining oil then saute chickpeas until golden and crispy. Season and sprinkle generously with smoked paprika and toss again. Set aside.
Preheat vegetable oil to 180C and fry parsnip skins until crisp and golden. Remove from oil, drain on a cake rack and season with salt. To present, spread hummus over a large platter, Spoon over herb salsa and scatter with chickpeas. Sprinkle with chilli, a generous pinch of smoked paprika and a final drizzle of olive oil. Serve with parsnip chips.
Alastair Mcleod is chefowner of Al’freshco. alfreshco.com.au