Calories: 108kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 344mgPotassium: 216mgFiber: 2gSugar: 10gVitamin A: 91IUVitamin C: 14mgCalcium: 25mgIron: 1mg
- In a food processor place 2 parsnips that are chopped and 1 cup of water. Puree the in the food processor until all the parsnips are small little pieces (think brunoise or small dice) and are about the same size. Strain out the water from the parsnips and try to dry as much as possible with paper towels. Then in a small pot with oil at 325 degree fry the parsnips in batches until golden brown. Strain out and season with salt.
How to make orange gastrique
- Typically you don’t use cornstarch to thicken this but I did because I wanted mine just a touch thicker. Place all the ingredients except for the water and cornstarch into a pot. Bring to a boil and then turn down and simmer for 3 minutes. Then make a slurry with the water and cornstarch and stir in a few tsp of the slurry until it thickens the sauce slightly. Then simmer for another 5 minutes. Season with salt if needed. Set aside to room temperature.
How to braise sunflower seeds,
- Place sunflower seed in a pot with 3 cups of water and a pinch of salt. Bring to a boil and then turn down and simmer for about 25-30 minutes or until the seeds plump up and become tender all the way through. Strain off and cool completely.
How to roast parsnips,
- Preheat oven to 350 degreesTake parsnips and place on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and place in the oven. Cook the parsnips for about 35-40 minutes or until tender. Take out and let them cool. Once cooled, cut the parsnips in half and add the orange glaze on top of each one with a touch of salt. Then add a strip of black garlic aioli down the length of the parsnips. (if you want to serve these parsnips hot, you can place them back in the over for 5-6 minutes until warm) Top each one with sunflower seed, fried parsnips, and chives. Serve and enjoy!