**Crispy Parsnip Ribbons: A Culinary Symphony of Sweetness and Crunch**
Gastronomes, rejoice! Elevate your culinary repertoire with the delectable Crispy Parsnip Ribbons, a symphony of flavors and textures that will tantalize your taste buds. These ribbons of sheer delight are crafted from humble parsnips, transformed into culinary masterpieces through a magical process of spiralizing and roasting. Indulge in the perfect balance of sweetness and crunch, complemented by a medley of herbs and spices that create an unforgettable symphony of flavors. Whether you're seeking a delightful side dish, a healthy snack, or a creative addition to your salads, these parsnip ribbons are your culinary compass, guiding you to a realm of gastronomic bliss. Discover the versatility of this remarkable vegetable as you explore a trio of enticing recipes: Classic Crispy Parsnip Ribbons, a timeless delight; Spicy Harissa Parsnip Ribbons, a tantalizing fusion of flavors; and Parmesan and Herb Parsnip Ribbons, an irresistible symphony of savory and aromatic notes. Prepare to embark on a culinary journey that will redefine your perception of parsnips, transforming them from humble roots to culinary rock stars.
SUPER CRISPY CRUNCHY ROAST PARSNIPS
Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!
Provided by Lovefoodies
Categories Starters & Appetizers
Time 55m
Number Of Ingredients 3
Steps:
- Preheat oven to 220C or 425F.
- Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
- Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
- Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
- Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
- Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
- When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 Servings, Sodium 179 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROAST BEEF & FRIED PARSNIP RIBBON CROSTINI
These open faced sandwiches are wonderful as an appetizer or as a snack. The fried parsnip ribbons and dip make a wonderful snack on their own. Hope you enjoy!
Provided by Amanda Smith
Categories Roasts
Time 1h
Number Of Ingredients 16
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.
PARSNIP CRISPS
Categories Fry Vegetarian Quick & Easy Parsnip Winter Gourmet
Yield Makes 2 garnish or snack servings
Number Of Ingredients 3
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.
CRUNCHY PARSNIPS
Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish
Provided by Good Food team
Categories Side dish
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 297 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
Tips:
- Choose the right parsnips: Look for firm, unblemished parsnips that are about the same size. Avoid any that are soft or have dark spots.
- Use a sharp knife or mandoline: This will help you create thin, even ribbons of parsnip.
- Toss the parsnip ribbons with olive oil and seasonings before roasting: This will help them crisp up and brown evenly.
- Roast the parsnip ribbons at a high temperature: This will help them get crispy and caramelized.
- Keep an eye on the parsnip ribbons while they are roasting: They can burn easily, so it is important to stir them occasionally.
- Serve the parsnip ribbons immediately: They are best when they are hot and crispy.
Conclusion:
Crunchy parsnip ribbons are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you like them sweet, savory, or spicy, there is a recipe for crunchy parsnip ribbons that you will love. So next time you are looking for a healthy and delicious side dish, give crunchy parsnip ribbons a try.
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