Purslane with Cranberries and Parsnip Chips
Peel the parsnip and cut or slice into thin slices. Fry in hot oil (170°C, approximately 340°F) 1-2 minutes in portions until golden brown. Drain on paper towels and sprinkle with salt.
Rinse the cranberries and drain. Boil the vegetable stock with the orange juice and the honey, add the cranberries and let simmer 1-2 minutes, then remove from the heat and let cool to lukewarm. Stir in the oil and season with salt.
Trim purslane, rinse, drain well and place on plates. Top with the cranberry dressing and serve garnished with parsnip chips.