Tag Archives: parsnips

Jun 20 2011
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We Eat Well

Spicy Thai Chicken With Grilled Parsnips, Corn Fritters & Cucumbers

It’s always an exciting day when the new issue of Food & Wine magazine arrives. Jon and I both flip through it, scouring the recipes for things we think we could actually make. This time, Jon landed on a marinade that we used for Grilled Chicken: Spicy Thai Marinade with Basil and Cilantro. Contrary to what most think, we don’t often make meals- like with sides and such. We make a dish and that’s all we eat. Since it’s usually just Jon and I, we don’t worry about balancing it out; we certainly don’t worry about making large amounts of food, because it’s just us. With this dish, though, Jon did choose some sides and they complemented the dish perfectly: Grilled Parsnips and Corn Fritters. He threw in the cucumber to cool down our mouths because the marinade is spicy.

Spicy Thai Marinade with Basil & Cilantro

  • 1/4 cup basil leaves
  • 1/4 cup cilantro
  • 8 peeled garlic cloves
  • 2 tablespoons smabal oelek or Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil
In a mini food processor, pulse the basil, cilantro, garlic, Asian chile sauce and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
Rub the marinade on 2 chicken breasts and let stand for 30 minutes. Grill chicken over medium-high heat until cooked through. Let chicken rest for 5 minutes before serving.
Fresh Corn Fritters (adapted from Joy of Cooking)
  • 2 cups corn kernels (2 cobs, grilled)
  • 1 large egg yolk, well beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • vegetable oil
Grill the cob. Cut corn from cob. Stir in egg yolk, flour and salt. Heat oil in large skillet over high heat. Drop in corn batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2-3 mins per side. Do not overcook. Serve immediately.
Grilled Parsnips
  • 2 large parsnips
  • Olive oil
  • Salt
  • Pepper
Slice parsnips in half, length-wise. Brush with oil olive. Sprinkle with salt and pepper. Grill parsnips on the grill until just charred (about 5 mins each side). Remove from grill, allow to cool and chop into 1/2 inch matchsticks.
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Apr 08 2011
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We Eat Well

Roasted Winter Squash & Parsnips with Maple Syrup Glaze

Unfortunately, it took getting sick for me to find a moment to blog. It’s been a hectic few weeks for us and we haven’t been cooking very much, which means we haven’t been eating very well. We did enjoy a nice dinner Wednesday evening: steak, asparagus and a scrumptious roasted squash dish. Jon wanted to grill out, only to find we were out of gas. Bummer. He did manage to grill the steaks on our indoor grill, and though not the same, it was still pretty tasty.

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds

  • 2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
  • 2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
  • 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
  • 5 tablespoons butter
  • 1/2 cup pure maple syrup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup coarsely chopped almonds (about 3 1/2 ounces)


    • Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. Cover and chill. Bring to room temperature before continuing.

    Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

    *Recipe adapted from Epicurious

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