Roast Beef Fried Parsnip Ribbon Crostini 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:

• Preheat oven to 200 C.
• Use a vegetable peeler to cut parsnips into long strips.
• Place on lined baking tray.
• Toss with butter, sugar and salt.
• Roast for 10 minutes and toss.
• Roast for another 8 - 10 minutes or till golden and crispy.

Steps:

• Heat oven to 325°F.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
• Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
• Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

Steps:

• Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
• Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. Let cool completely, then transfer to a large platter.

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.