a large handful of fresh thyme, finely chopped
1/2 tsp ground chilli
1/2 telegraph cucumber, halved lengthwise then sliced in to chunks.
a large dollop of sour cream or natural yoghurt
In a bowl, add the cubed parsnip, thyme, chilli and a large pinch of salt and pepper. Using your hands, mix until well coated.
In a large skillet on medium heat, cook the butter until sizzling. Give the pan a swirl to make sure the butter is cooking evenly. It will begin to foam, and the color will progress from yellow to a golden brown. Once you begin to smell the beautiful nutty aroma, remove from the heat.
Add the parsnips, and coat well in the butter. Return to the heat and toast, while stirring every so often until crispy. The parsnips will stick to the bottom a bit, but this is expected. Set aside to cool.
To serve, combine the parsnips with the cucumber pieces and mix well. Spoon over a large dollop of sour cream or yoghurt.