Parsnip Oven Fries with Balsamic Yogurt Dip
For the Oven-Fries
- 3 parsnips
- 1 tablespoon fresh rosemary, chopped plus 5 whole sprigs of rosemary
- 1 clove garlic, finely minced
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- osher salt, freshly ground pepper
For the Yogurt Dip
- 1/2 cup balsamic vinegar
- 3 tablespoons light brown sugar
- 1/2 cup plain
- Preheat oven to 450°F.
- Peel the parsnips and chop them into 3" lengths. Cut each piece in half, lengthwise. Lay the pieces cut side down so that is stable on your cutting board. Cut them into fries by slicing toward the core in half inch wide pieces. For best results try and make all the fries roughly the same size so that cook evenly.
- Place the fries, chopped rosemary, garlic, and oil in a large work bowl. Season with salt and pepper. Toss to coat.
- Arrange the fries in a single layer on a rimmed baking sheet and place the whole sprigs of rosemary on top, evenly distributed.
- Bake for 10 minutes, then turn the parsnips and roast for another 10 minutes or until the parsnips are tender and browned in spots.
- While the parsnips are baking, combine the balsamic vinegar and brown sugar in a small, heavy saucepan and heat over medium-high heat, stirring constantly until sugar dissolves. Allow the mixture to come to a rapid boil and cook for 3 to 5 minutes, or until it has reduced in volume by about half. You may need to reduce the heat to prevent a boil over.
- Immediately transfer the reduction to work bowl to prevent it from sticking to the saucepan as it cools. Soaking the saucepan at this point in soapy water will make cleanup much easier.
- When they have finished baking, remove the fries from the oven and discard the rosemary sprigs. Season with the cumin, as well as additional salt and pepper to taste.
- After the balsamic sugar mixture has cooled mix 2 tablespoons with the yogurt. Stir until mixture is smooth. Add more to of the reduction to achieve the flavor and sweetness you desire. Serve with the fries.
Curly Kale Bruschetta
- 6 Curly kale leaves, stems removed and cut into bite sized pieces
- 3 tablespoons extra virgin olive oil
- 1 onion, sliced
- 2 sprigs fresh rosemary
- 1 red chili such as Cayenne or Piquillo, with seeds removed and sliced thin
- 5 garlic cloves, 4 sliced thin plus 1 cut in half
- 1 baguette, sliced on the bias 1/2 inch thick
- 6 oz. crumbled Goat Cheese
- Salt and freshly ground black pepper
- In a heavy-bottomed pan with a lid heat the olive oil over a medium heat.
- Add the onion, turn down the heat and fry gently until very tender, 5 minutes or so.
- Add the rosemary, sliced chili and 4 sliced garlic cloves and fry for 1 minute.
- Add the kale and season with salt. Cover the pan with the lid and reduce the heat to the lowest temperature possible. Cook gently for about 20 minutes making sure to stir every 5 minutes or so.
- Meanwhile, heat a griddle or grill pan over medium high heat. If you do not have a grill pan prepare a broiler pan and set your broiler to low.
- Place the bread slices in the pan and toast until crusty and golden brown. Alternatively, place the bread on a single layer of your broiler pan and toast in the oven, making sure to keep a close eye on the progress (all broilers are different, you may need to increase the temperature to high or position the rack closer to the broiler).
- Rub each piece of toasted bread on both sides with the cut garlic clove.
- Once the kale has finished cooking turn off heat, remove the rosemary and discard. Season to taste with salt and pepper.
- Spoon the kale mixture onto each slice of bread and top with a small amount of crumbled goat cheese.