Spicy Parsnip Shoestring Fries Recipes

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.

BAKED PARSNIP FRIES WITH ROSEMARY

Steps:

• Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

PARSNIP PENCIL FRIES WITH SPICY CURRY DIPPING SAUCE

Steps:

• Peel parsnips; cut into 2 x 1/2-inch sticks.
• In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.
• Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
• In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.

SPICY PARSNIP SHOESTRING FRIES

Steps:

• Cut the parsnips into long, thin batons 5mm(1/4 in) thick or use the julienne setting on your food processor.
• Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190C using a kitchen thermometer. If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is ready for frying. Using a strainer or slotted sppon, carefully lower the parsnips into the oil for 2-3 minutes until softened but not browned, then remove with the strainer or slotted spoon and rain on kitchen paper. You may need to do this in 2-3 batches.
• Bring the oil temperature back up to 190°C Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden. Remove from the oil and drain on kitchen paper. Season with the paprika, celery salt, and some freshly ground black pepper.