Crunchy Parsnip Ribbons Recipes

Steps:

• 1. Roasted Garlic & Chive Dip: In food processor, process roasted garlic until smooth. Add sour cream,yogurt and milk; process until smooth. Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Cover and place in refrigerator until ready to use. If you like horseradish, you could substitute 1/3 cup prepared horseradish in place of the roasted garlic.
• 2. Fried Parsnip Ribbons: Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola oil in a large pot or in an electric deep fryer until the oil registers 360 degrees on a deep fry thermometer. Meanwhile, clean and peel outside layer of parsnips, then with a vegetable peeler shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable. stopping when you reach the inner cores of the parsnips. Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and fry until the ribbons turn a deep honey color,about 1 minute, gently stirring ribbons around with a slotted spoon during process. Using a slotted spoon or skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely.
• 3. Prepare crostini base: Slice baguette into 24 1/2 inch slices. Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.
• 4. Building the Grand Finale: Spread approximatly 2 teaspoons of dip on each toasted baguette slice then place a slice of roast beef folded to fit onto baquette slice. Top each with a dollop of dip and finish off with fried parsnip ribbon.
• 5. Enjoy the extra fried parsnip ribbons and dip as a bonus snack.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
• Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

Steps:

• Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.
• While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
• Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.