It’s National Chip week but no-one said they had to be made with potatoes! The nation’s favourite can be made with all types of root vegetables such as celeriac/celery root, parsnips, swede/rutabaga and beetroot/beets. All can be oven-roasted with herbs and a little grated Parmesan cheese and emerge just as crisp and crunchy as you would expect. Using these instead of potatoes can save half the calories and two-thirds of the carbs of the potato variety, whilst only sacrificing 2 g protein per normal portion. A much better bariatric bet!
The version below is for using swede/rutabaga but can be used as the basis for cooking all the ones mentioned above…cooking times will only vary slightly.
ROAST SWEDE/RUTABAGA CHIPS
900g swede/2lb rutabaga, peeled and cut into wedges or strips
1 tbsp oil
2 tbsp/3 tbsp fresh thyme leaves
50 g/1/2 cup grated Parmesan cheese
salt and freshly ground black pepper
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. In a bowl, toss the swede/rutabaga in the oil, thyme and half of the parsmesan until well coated.
3. Spread out in a roasting tin and cook in the oven for 35-40 minutes until cooked through and crisp on the edges.
4. Transfer to a warmed serving dish and while still hot sprinkle with the remaining cheese and salt and pepper to taste. Toss to mix and serve at once.
WLS PORTION: 1/2
V suitable for vegetarians
Image courtesy of loveyourgreens.co.uk