Parsnip Pencil Fries With Spicy Curry Dipping Sauce Recipes

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CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR



Chicken and Parsnip

Provided by Maggie Ruggiero

Categories     Chicken     Vegetable     Roast     Quick & Easy     High Fiber     Low Sodium     Vinegar     Spice     Parsnip     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pound parsnips
3 tablespoons olive oil, divided
4 chicken breast halves with skin and bone (3 1/2 pounds)
1/2 cup distilled white vinegar
1/4 teaspoon dried hot red-pepper flakes

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.

PARSNIP PENCIL FRIES WITH SPICY CURRY DIPPING SAUCE



Parsnip Pencil Fries With Spicy Curry Dipping Sauce image

Make and share this Parsnip Pencil Fries With Spicy Curry Dipping Sauce recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb parsnip
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon coriander
salt and pepper
1/2 cup plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced

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.

Nutrition Facts : Calories 137.7, Fat 5, SaturatedFat 1, Cholesterol 4, Sodium 26.6, Carbohydrate 22.3, Fiber 5.7, Sugar 6.9, Protein 2.6

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