This recipe is a tribute to autumn, a time when nature reveals its treasures in abundance. I still remember my childhood well, when my grandmother always harvested parsnips from her own garden in the fall. They were mostly cooked or pureed, but I wanted to try something new, something crispy and sweet-savory. That's how the idea for these parsnip chips with pear chutney came about. The parsnips are the stars of this dish. They bring a slightly sweet, earthy note with them, which is intensified by frying. It is important that the parsnips are cut really thin so that they become nice and crispy and do not remain tough. The slicer or a good peeler does an excellent job here. The oil for frying should not be too hot, otherwise the chips will burn too quickly. 165°C is ideal. The pear chutney is the perfect counterpart to the savory chips. The sweetness of the pears, combined with the slight spiciness of the pepperoni and the spice of ginger, cinnamon and star anise, results in a complex taste experience. The shallots provide a pleasant onion note without being too dominant. The apple juice and white wine vinegar bring acidity into play, which balances the chutney wonderfully. In the Thermomix® the preparation of the chutney is very easy. The ingredients are chopped and then gently simmered until the liquid has almost completely evaporated and a thick consistency is achieved. Make sure to remove the cinnamon stick, star anise and bay leaf before serving. The recipe can easily be retained for a vegetarian version. If you like it vegan, make sure that the sugar used is vegan. Apple cider vinegar can also be used instead of white wine vinegar. If you like it spicier, you can increase the amount of pepperoni or add a pinch of chili powder. Other spices such as cardamom or cloves also go well with pear chutney. The parsnip chips with pear chutney are a great snack for cozy evenings in front of the fireplace. But they are also ideal as an appetizer for a festive menu. Serve the chips lukewarm with a dollop of goat cheese or crème fraîche for an extra flavor kick. A glass of dry white wine also goes perfectly with it. The chutney can be kept in the refrigerator in an airtight container for about a week. The parsnip chips are best prepared fresh, otherwise they will lose their crispiness. If there is anything left over, they can be baked again in the oven at a low temperature. The chutney can also be prepared well in advance and then combined with the freshly fried chips shortly before serving.

Crispy Parsnips with Fruity Pear Chutney

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Description

Ingredients (14 ingredients)

Preparation (7 steps)

Chop shallots and ginger

Prepare chutney base

Simmer chutney

Prepare parsnips

Heat oil

Fry parsnips

Season and serve chips

Finished cooking? Great! 🎉

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