Parsnip Salad with Cranberries and Parsnip Crackers

Ingredients

• 1 Parsnip
• oil (for frying)
• Salt
• 200 g cranberries
• 50 ml Vegetable broth
• 100 ml Orange Juice
• 1 tbsp honey
• 4 tbsp nut oil
• Salt
• 250 g purslane

Instructions

1. 1.

   Peel the parsnip and slice thinly or shave into chips. Fry in hot oil at 170°C for 1‑2 minutes per batch until golden brown. Drain on kitchen paper and lightly salt.

2. 2.

   Wash the cranberries and drain. Bring the vegetable broth with orange juice and honey to a boil, add the cranberries, simmer gently for 1‑2 minutes, then remove from heat and let cool slightly. Stir in the oil and season with salt.

3. 3.

   Wash, trim, and thoroughly dry the purslane, then arrange on plates. Pour the cranberry dressing over it and sprinkle with parsnip chips before serving.