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March 4, 2012 / An Anthology of Clouds

Thomas Keller’s Roasted Parsnip Salad

parsnips

The ingredient of the hour: parsnips.

Fair warning, this is not Thomas Keller’s Roasted Parsnip Salad, because his called for grapefruit marmalade and fried parsnip chips and maybe I’ll do that next Christmas, but not in my current use-up-those-parsnips late-winter practicality streak. This is my adaptation of an amazing sounding Thomas Keller salad, using his decadent and divine method of honey-roasting the vegetables. I licked the roasting pan, they were that good and the friend I served them to (and man was it hard to not eat them all before she arrived) e-mailed me today to ask for the recipe.

7 medium parsnips
half a stick of butter
two giant dollops of honey
1 head frisée, or a salad’s-worth of escarole or other light-green and full-flavored lettuce
1 teaspoon shallots, minced
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste

For the Roasted Parsnips
Preheat oven to 400. (1) Peel parsnips and cut into batons. In a small pan, melt butter. In a bowl, toss the parsnips with honey, melted butter, and salt. (2) Place parsnips in shallow baking pan, and bake in oven until tender, about 20 minutes. Remove from oven and return parsnips to bowl.
To Assemble Salad
Toss greens with the shallots, lemon juice, and olive oil. Season with salt and pepper. Add parsnips. Garnish with orange segments (totally optional, if you can be bothered to segment your orange.)

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