Stout Root

“A delicious baked chip, instead of a fried snack!”


4 large Parsnips, cut into strips
1 large Sweet Potato, cut into strips
8 Baby Carrots, whole
1 Tbsp. Salt
Truffle Oil, to drizzle
1 Tbsp. whole Coriander Seeds
¼ Cup Castle Milk Stout
Crème Fraiche, to serve
½ cup Fresh Coriander, roughly chopped


Pre-heat oven to 180°C and put a pot of water on to boil.
Wash parsnips and sweet potatoes and cut into strips, leaving skin on. Wash carrots and leave whole with skin on.
Place vegetables into the pot of boiling water and cook until slightly softened but still maintains shape and colour, about 10 minutes.
Once cooked, remove from pot and pat dry.
Toss vegetables in truffle oil, salt and coriander seeds until well coated.
Place vegetables on a roasting tray and drizzle with the Castle Milk Stout, place in oven and cook until crisp, about 20 minutes.
Remove from oven and serve with a generous drizzle of crème fraiche & the fresh coriander.
Serve immediately.

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