Parsnip Pencil Fries With Spicy Curry Dipping Sauce Recipes

ASPARAGUS FRIES WITH SMOKY CHIPOTLE MAYONNAISE DIPPING SAUCE

Steps:

• Blanch asparagus in boiling water about 2 minutes.
• Immediately drain and put asparagus in ice water to stop cooking.
• This will help keep a slight crunch to the asparagus and keep it bright.
• Dry asparagus thoroughly with paper towels.
• Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
• You can refrigerate at this point if needed.
• Mix mayonnaise and chipotle together with a whisk or in blender.
• Use 1-2 depending on how spicy you like it.
• Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
• Turn to brown on all sides.
• Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

OVEN FRIES W/CHEDDAR-HORSERADISH DIPPING SAUCE

Steps:

• Pre-heat the oven to 425ºF.
• Scatter the potatoes on a baking sheet and toss with the grill seasoning and EVOO. Roast in the oven, turning occasionally, until they are golden brown and tender, about 40 minutes.
• While the potatoes are roasting, place a medium pot over medium heat with the butter. When the butter has melted, sprinkle the flour over the top and cook for about a minute. Whisk the milk into the butter-flour mixture and simmer until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the cheese and horseradish until the cheese has melted. Season the sauce with salt and pepper, and reserve warm.
• Serve the oven fries with a small bowl of cheddar-horseradish dipper alongside.

SPICY SWEET POTATO FRIES WITH SRIRACHA DIPPING SAUCE

Steps:

• Preheat oven to 425 degrees.
• Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.
• Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.
• Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.
• While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
• Remove potatoes from oven and serve with sriracha dipping sauce.

SWEDISH HONEY CURRY DIPPING SAUCE

Steps:

• If you have ever made a mayonnaise, this will sound very familiar.
• In a large bowl, add the 1 egg yolk, and teaspoon of curry powder.
• Whisk together
• When it looks evenly mixed, slowly add in the oil drop by drop.
• If this is your first time making a mayo, Use Vege Oil until you are comfortable with that. Then switch over to Olive Oil when you are more experienced as Olive oil is expensive.
• When you've gotten a bit of oil in there, slowly add in a nice thin thin stream the rest of the oil whisking it all together.
• At this stage it is possible that the oil will split. Do not get discouraged. Simply stop, and start again, but instead of getting another pint of oil, use the split mix and whisk it in slowly to Yolk #2.
• When it looks like a nice evenly mixed yellow mixture, you can then add the honey. I usually put in about 2 table spoons or so. But feel free to add more or less according to taste.
• Also add nice sea salt and freshly ground black pepper to taste.
• With all of that nicely mixed together, you're done! Homemade Mayonnaise or anything that uses fresh ingredients can spoil. I'm still enjoying my first batch, but i'd give it a couple of days before discarding.

CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR

Steps:

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.