Vegetables, Mushrooms, Parsnip Chips

by COLETTE PIENAAR

steamed asparagus, carrots, mushrooms

You will need:

A mixture of vegetables – I used asparagus and carrots

1 large or 2 medium Portobello mushrooms

1 – 2 Parsnips

50g Goat’s cheese or Feta (optional)

Coconut or Olive oil

Seasoning (to taste)

Slice the parsnips into long chips, place on a baking tray and drizzle with oil and season. Pop in a hot oven (200 C) for 30 – 40 minutes. Meanwhile, steam the vegetables until tender. Place the mushrooms under a medium grill until nearly cooked, adding the cheese for the final few minutes. Once the parsnips are cooked through and crispy on the outside plate them up with the mushrooms and veg. Drizzle with a little oil to finish and season to taste.