Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2 parsnips, cut into thin wedges
- 2 carrots, cut into thin wedges
- 1/4 Kent pumpkin, cut into 1cm-thick slices
- 300grams sweet potato, cut into 5mm-thick rounds
- 1teaspoons thyme leaves
- 2tablespoons Woolworths extra virgin olive oil
- 2 ripe Hass avocados, halved, deseeded
- 2 spring onions, roughly chopped, plus extra thinly sliced to serve
- 1grams lemon, juiced
- 1/4teaspoons Tabasco sauce
- 1/4teaspoons ground cumin
- 1/4 cup coriander leaves
Description
After the ultimate guacamole recipe? Try this version of creamy guacamole, and make your own crispy roast vegetable chips for the perfect dippers.
Method
Step 1 of 4
Preheat oven to 230°C/210°C fan-forced. Line 2 large baking trays with baking paper.
Step 2 of 4
Place parsnip, carrot, pumpkin, potato, thyme and 1 tbs oil in a large bowl, tossing to coat. Place parsnip, carrot and pumpkin on 1 tray and potato on second tray. Bake parsnip mixture for 30 minutes and potato for 20 minutes or until vegetables are golden and crispy.
Step 3 of 4
Scoop out avocado flesh and place in a food processor. Add onion, lemon juice, sauce, cumin and half the coriander. Season with salt, then process until smooth and creamy.
Step 4 of 4
Spoon guacamole into a shallow bowl. Top with remaining coriander and extra onion. Drizzle with remaining oil and season with pepper. Serve with vegetable chip.
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