Best 3 Chicken And Parsnip Fries With Spicy Vinegar Recipes

Indulge in the tantalizing flavors of crispy chicken and parsnip fries, masterfully paired with a zesty spicy vinegar dipping sauce. This delectable dish showcases succulent chicken strips coated in a savory breading, achieving a perfect balance of crunch and tenderness. Alongside the chicken, golden-brown parsnip fries provide a delightful contrast in texture, their natural sweetness complementing the savory chicken. To elevate the experience, a special spicy vinegar dipping sauce brings a harmonious blend of tanginess, heat, and umami, enhancing the flavors of both the chicken and parsnip fries. Prepare to embark on a culinary journey that promises satisfaction with every bite.

Here are our top 3 tried and tested recipes!

GLAZED CHICKEN WITH DRIED FRUIT AND PARSNIPS

Glazed Chicken with Dried Fruit and Parsnips image

Provided by Food Network Kitchen

Categories main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
6 medium shallots
4 medium-large parsnips, peeled and cut into 1-inch chunks
1/3 cup apricot preserves
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
1/2 teaspoon ground cumin
8 medium skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1/2 cup pitted prunes, roughly chopped
1/2 cup dried apricots, roughly chopped
1 tablespoon apple cider vinegar

Steps:

Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.

STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK

Stir-Fried Carrots and Parsnips with Spicy Pork image

I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.

Provided by Alex Guarnaschelli

Categories main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 pound (16 ounces) ground pork
Kosher salt
3/4 teaspoon red pepper flakes
2 large cloves garlic, grated on a rasp grater
2 medium carrots, peeled and cut into 1/4-inch rounds
1 large or 2 medium parsnips, peeled and cut into 1/4-inch rounds
1 large knob ginger, grated to equal about 2 tablespoons
5 ounces (half a 10-ounce package) frozen peas, defrosted
1 tablespoon rice wine vinegar, plus more if needed
1 tablespoon hoisin sauce
1 tablespoons white sesame seeds, toasted
4 scallions, thinly sliced, green and white parts both
Cooked rice for serving (optional)

Steps:

Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

PARSNIP FRIES

Parsnip Fries image

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 40m

Number Of Ingredients 3

Ingredients

2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

Tips:

Select the Right Parsnips: Choose firm, unblemished parsnips with smooth skin and no signs of sprouting or wilting.
Cut Parsnips Properly: For even cooking, cut the parsnips into uniform-sized fries, about 1/4-inch thick and 3-4 inches long.
Soak Parsnips: Soaking parsnip fries in cold water for 15-20 minutes helps remove excess starch, resulting in crispier fries.
Season Generously: Don't be shy with the seasonings! A combination of salt, pepper, garlic powder, and paprika adds great flavor to the fries.
Use High-Heat Cooking: High heat is essential for achieving crispy fries. Whether frying or baking, ensure the oil or oven temperature is high enough to create a golden-brown crust.
Don't Crowd the Pan: Avoid overcrowding the pan when frying the parsnip fries. This helps them cook evenly and prevents them from steaming instead of frying.
Drain Fries Properly: After frying or baking, drain the parsnip fries thoroughly on paper towels to remove excess oil, resulting in a crispier texture.
Serve with a Flavorful Dip: Elevate the dish by serving the parsnip fries with a flavorful dipping sauce, such as spicy vinegar, ranch dressing, or aioli.

Conclusion:

This recipe for Chicken and Parsnip Fries with Spicy Vinegar is a delightful combination of crispy, savory fries and tender, juicy chicken. The parsnip fries, with their naturally sweet flavor, complement the spicy vinegar dipping sauce perfectly. Whether you're looking for a unique side dish or a flavorful main course, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to indulge in a delicious and satisfying meal!