Parsnip Crisps

For the Parsnip Crisps

• 100 ml water
• 150 g caster sugar
• 30

Bring the water and both sugars to 120°C. Allow to cool a little and then carefully dip the parsnip strips into the syrup. Shake off any excess and spread out over silicone mats.

Dry out the parsnip crisps at 60°C for 8 hours in a dehydrator. Store in an airtight container until needed.