By Chef Jeff Patton
“In the dead of winter I often turn my focus from the bright colors of spring and summer to the deep earthen tones of the soil and the root vegetables growing underneath. This dish serves as a celebration of the unsung hero of winter, the parsnip.”
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Prep Time: 15 minutes Cook Time: 15 minutes Yield: 2-4 servings
- ½ cup toasted hazelnuts.
- 3-4 parsnips
- 1 clove of garlic
- 1 sprig of thyme
- 4 oz maitake mushrooms
- 4 oz pearl onions
- 3 fl oz Sherry vinegar
- 1Tbsp Butter
- Cooking oil
- Peel your parsnips and cut into sticks about two inches long and ½ inch thick, they don’t have to be perfect.
- Get a 12 inch pan heating up on high with about 2tbsp of cooking oil. Once the oil starts to glisten and almost smoke, add the parsnips and pearl onions and season with salt. Stir the pan after about 30seconds and reduce the heat to medium. Toss the in the garlic and thyme and the mushrooms.
- Stir the pan every 2-3 minutes to help the vegetables get color evenly. That beautiful deep brown is what we want.
- Once the vegetables are almost done and easily cut with the side of a spoon, deglaze the pan with the sherry vinegar. Be careful, she will spit and bubble! Once the bubbles come down stir in the butter off the heat and adjust seasoning.
- Transfer the parsnips to a serving bowl, sprinkle with the hazelnuts. Bon Appetite!