- 3 ripe avocados, halved, peeled and stoned
- Sea salt and freshly ground black pepper
- 1 x 250 g tub smooth cream cheese
- 2 T milk
- For the vegetable crisps
- 1 butternut, peeled and pips removed
- 2 sweet potatoes, rinsed
- 4 parsnips, rinsed
- 1 brinjal, sliced thinly lengthways
- 200 g salted butter, melted
- sea salt
Using a vegetable masher or fork, mash the ripe avocado flesh until most lumps have been removed.
Combine with the lemon juice and season to taste. Mix the cream cheese with the milk to create a smoother consistency for dipping.
To a large serving bowl or platter, add the vegetable crisps and top with a generous dollop of guacamole. Stir in some of the cream cheese to create a marbled effect.
To make the vegetable crisps:
Heat the oven to 180°C
Run the blade of a vegetable peeler along the butternut, sweet potatoes and parsnips to create long slivers of each.
Place the slivers of each vegetable, together with those of the brinjal, on separate baking trays, drizzle with melted butter and toss until evenly coated.
Sprinkle with sea salt and bake for 10 minutes a side, or until crisp and golden.
Cook's note: you can use any root vegetables, such as beetroot or potato, to make these crisps. Or simply buy them from your nearest deli.
Per serving: 2072.3 kJ, 6.3 g protein, 36.8 g fat, 39.2 g carbs