Parnsip Fries

iVillage Member
Registered: 11-03-2003
Parnsip Fries
3
Wed, 02-06-2008 - 12:27pm

I haven't tried this yet, but the reviews of the fries are very good. (Got it off epicurious.com) I'll make them without the chicken, adding vinegar to the parsnip at the very beginning.

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

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.




Edited 2/6/2008 2:16 pm ET by fisrttime_mom
iVillage Member
Registered: 04-01-2004
Wed, 02-06-2008 - 1:20pm
Just note that parsnips are a phase 3 food.


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iVillage Member
Registered: 11-03-2003
Wed, 02-06-2008 - 2:16pm
What is it about parsnip that makes them Phase 3? Too starchy?
iVillage Member
Registered: 04-01-2004
Wed, 02-06-2008 - 2:24pm
The g.i. is very high.
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