KEY POINTS:
Serves 4
4 parsnips
2 limes
2 tsp cumin seeds
1 Tbs brown sugar
2 Tbs light olive oil or grapeseed oil
Flaky sea salt
1 Preheat oven to 200C. Peel the parsnips and cut into lengths, approximately 8 per parsnip depending on size.
2 Put the parsnips on a baking tray. Using a very sharp knife, cut the limes into paper thin rounds and add to the tray. Scatter over the cumin seeds, sugar and oil then season and toss all together with your hands, making sure the parsnips are evenly coated.
3 Cook for 30 minutes, turning occasionally, until golden and beginning to crisp.
