Roast Beef Fried Parsnip Ribbon Crostini Recipes

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CRUNCHY PARSNIP RIBBONS



Crunchy Parsnip Ribbons image

Make and share this Crunchy Parsnip Ribbons recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

600 g parsnips
100 g unsalted butter, melted
1/2 cup brown sugar
sea salt

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.

ROAST BEEF & FRIED PARSNIP RIBBON CROSTINI



Roast Beef & Fried Parsnip Ribbon Crostini image

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

24 thin slices of boar's head londonport top round seasoned roast beef
CROSTINI BASE
1 french baguette
3/4 c olive oil
salt and pepper, to taste
ROASTED GARLIC & CHIVE DIP
1/2 c roasted garlic
1 c sour cream
1 c plain greek yogurt
3 Tbsp milk
1/3 c fresh chives, chopped
salt and pepper, to taste
FRIED PARSNIP RIBBONS
2 qt canola oil
4 large parsnips
kosher or sea salt

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.

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