Rinse and pat dry a large bunch of coriander Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay out on a baking tray. Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size Put the dried leaves in a mini food processor along with sea salt flakes Blitz up to you preferred level of coarseness and store, unrefrigerated in a Kilner
Great sprinkled on eggs too!
Method for the crisps Top, tail and peel some small parsnips Slice thinly using a mandolin or by hand if you are feeling confident! Heat about 7cm of rapeseed oil (I used Cotswold Gold) or olive oil in a large pan to about 180C Carefully drop some of the parsnip discs into the oil and cook until they are crisp and golden – this may take from 1-3 minutes depending on size of parsnips used Remove with a slotted spoon onto some kitchen roll Generously season with your prepared CorianderSalt or any other flavour that takes your fancy!
These crisps are so moreish and work well served alongside olives and the like for evening drinks – enjoy!
Curried parsnip soup
And a couple of red onion bhajias as well . . . . never hurt anyone!