Parmesan Parsnip Fingers with Chile Jam Dipping Sauce

Many thanks to P. Allen Smith for this recipe from his latest book, Seasonal Recipes from the Garden.

“Parsnips are a wonderful fall-to-winter root vegetable with a mild yet seductive flavor. I’m always amazed that so few people have tried them. In fact, when fried in batter they could be called a poor man’s calamari. They are an overlooked and underused vegetable that deserves much more notice. Now, I’ll have to admit, I was one of those who often passed parsnips by. But after preparing recipes like this delightful appetizer and the White Cheddar Parsnips and Potatoes on page 167, I have discovered how tasty they can be.

Growing parsnips, what I call my “slow-motion” crop, has taught me to have more patience. While most vegetables go from seed to harvest in about 60 days, parsnips take a full 120 to 180 days to develop their ivory-colored roots and another two to three weeks for them to emerge from the ground. I often forget where I’ve planted them, so now I mix radish seeds in the same row. The radishes sprout quickly, marking the line and breaking the soil crust. By the time the radishes are ready to pick, they leave just about the right amount of space in the row for the parsnips to develop.”

Listen to the interview

Directions

Preheat the oven to 375°F.
Oil a baking pan and place it in the oven to get really hot.
Meanwhile, peel the parsnips and cut them into 3-inch-long wedges.
When the baking pan is hot, scatter the parsnips in it and roast them for 10 minutes. Remove the parsnips and let them cool slightly.
While the parsnips are cooling, mix the breadcrumbs with the cheese in a shallow dish. In a separate dish, mix the egg with the water. In a third dish, mix the flour with the salt.
Dip the parsnips, one at a time, into the seasoned flour, then the egg, and finally into the breadcrumbs, coating them completely.
Heat the olive oil in a skillet over medium-high heat. Add the parsnips and cook until brown and crispy on the outside and cooked through, 4 to 6 minutes.
Serve warm, with the Chile Jam for dipping.

Chile Jam
Place half of the tomatoes in a food processor fitted with the metal blade, and add the garlic, chiles, and ginger. Process until pureed. Pour the mixture into a heavy-bottomed nonreactive saucepan. Add the sugar and vinegar, and bring the mixture to a boil, stirring slowly. Reduce the heat to a simmer. Cut the remaining tomatoes into a fine dice and add them to the pan. Simmer for 30 to 40 minutes, stirring from time to time. The mixture will turn slightly darker and sticky.

Ladle the Chile Jam into warm, dry sterilized jars, and seal with the lids while the mixture is still warm.
The longer you keep this jam, the hotter it gets. It keeps for about 3 months in the refrigerator.
This jam is also good over cream cheese and served with crackers

Yield:	Serves 6

What's Needed:

2 pounds parsnips
1 cup dry breadcrumbs
1 cup (4 ounces) Parmesan cheese, grated
1 egg, beaten
1 tablespoon water
½ cup all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil

Chile Jam
Makes about six 1-pint jars

1 pound very ripe tomatoes
4 garlic cloves
4 large dried red chiles (seeds left in if you want your jam hot)
1 2-inch piece fresh ginger, sliced thin
1½ cups superfine sugar
¾ cup red wine vinegar

^ Back to Top

Recipe brought
to you by Amy Tobin

Search & Browse

Appetizers

Say Cheese!	Hot Brown Slider with Gravy Mayo	Goat Cheese Palmiers
Cheddar Carrots	Wine-glazed Brie with Flower Petal Mosaic	Peperonata with Ricotta Crostoni from Jon's Wine Bar
Fun Finger Foods with Chef Renee Schuler	Lutèce Gambas au Beurre d’Escargot (Freshwater Prawns with Snailbutter)	Cheddar and Stout Fondue
St. Patrick's Day recipes	The future of flavor: Vanilla Shrimp Crostini	More of this, less of that
Ice Bowls	Baked Goat Cheese in Spicy Tomato Sauce	Truffle Butter
Everything really is better with bacon!	Herbed Mozzarella Bites	Chef Clendon Springer's Baked Brie with Sugar Roasted Pears and Red Fruit Compote
Sugar Pumpkin Chutney in a Paper Pumpkin Cage	Blue Cheese Walnut Dip	Pine Cone Cheese Ball
Ina Garten's Tomato Basil Elephant Ears	Bitty Bats	Chicken Spring Rolls
Warm Apple Salad with Apple Cider Peanut Dressing	Mushrooms Stuffed with Field Greens, Bacon and Cheese	Rita Heikenfeld's Gremolata
Budget Friendly Foods	Add color to your diet	Summer Citrus Salad with Creamy Yogurt Dressing
In Season: Apple Recipes	Gold Star Mini Meatloaf “Cupcakes” with Mashed Potato Icing	Berry Cabernet Pops
Pinwheel Steak Skewers	10 ways with Pesto with Susie Middleton	Mixed Grilled Beets with Orange Hazelnut Gremolata
Beef Satay with Chinese Spices and Cucumber Relish	Open Face Bean, Tuna and Arugula Grilled Sandwich	Whole Yellow Tomatoes Stuffed Caprese-Style
Eat Clean Crispy Chicken Bites	Smoked Salmon Mousse	Caprese Skewers
Spring Mix Salad with Zesty Goat Cheese Rounds	Baby Mushroom Bacon Cheese Burgers with Field Greens	Pesto Caesar Salads in Crouton Cups
Shrimp Cocktail with Bloody Mary Dipping Sauce	Olive Bites	Vodka-spiked Cherry Tomatoes with Sea Salt
Pistachio-Goat Cheese Grapes	Sausage Rolls	Benedictine Spread
Bourbon Molasses Glazed Chicken Wings	Gold Star Chili Hot Brown Bake	Chorizo-stuffed Mushrooms
Chicken stuffed Poblanos with Two Cheeses	Spicy Chicken Quesadilla	Open-faced Rye with Blue Cheese, Apple and Bacon
Cucumber and Watermelon Rolls with Feta	Chicken and Salsa Tamales	Strawberry Poppers
Sweet Potato Chips with Fried Sage	Rosemary Roast Beef Crostini	Beef Empanadillas
Garlic Shrimp	Garbanzo Bean Salad	Hungry Girl's De-Pudged Pigs in a Blanket
Bite-size Blueberry Walnut and Brie Tarts	Wild Mushroom and Goat Cheese Toasts	Potted Cheese
Fruit Flower Kabobs	Bite-size Crab Cakes	Rose's Green Salsa
Grilled Naan	Southern Shrimp Salad	Holiday Sliders
Seared Peppered Tuna with Pickled Cucumber	Chunky Guacamole	Renee Schuler's Vietnamese Vegetable Salad
Open-faced Ratatouille Sandwiches with Gruyere	Beer-Batter Shrimp	Baked Stuffed Brie
Sirloin Empanadas	Spinach Con Queso Dip	Red Pepper Cheddar Dip
Gorgonzola, Lacquered Bacon and Hendrick's Gin	Mini Ruebens in Rye Cups	Thai Chicken Salad in baked Wonton Cups
Makers Mark Hot Crab Dip	Potato Poppers	Lobster Sliders
Steak and Goat Cheese Pinwheels	Parmesan Parsnip Fingers with Chile Jam Dipping Sauce	Cayenne Cheddar Cocktail Crackers
Veggies and Dip in Shot Glasses	Oven dried Cherry Tomatoes	Goat Cheese and Oven-dried Cherry Tomato Crostini
Banderillas	Warm Rosemary Olives	Onion Straws
Loaded Mini Baked Potato Skins	Spicy Ginger Beef in Lettuce Cups	Blue Cheese-stuffed Dates
Nutty Napoleons	Linda Smith's Gazpacho	Shaved Brussels Sprout Salad
Crunchy Sesame Chicken Wings	Smoked Salmon Puff Pastry Pizza with Capers & Dill	Mexican Meatballs
Buffalo Chicken on a Stick	Loaded Mini Baked Potato Skins	Crab Rangoon with Sambal-Sesame Dipping Sauce
Sausage Rolls	Hot and Sour Soup	Lemon Cups
Asian Chicken Salad on Endive Spears

Sauces and Condiments

Hot Brown Slider with Gravy Mayo	Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing	Roasted Salmon with Pernod Sauce from Wini Moranville
Lemon Ginger Marmalade	Sugar Pumpkin Chutney in a Paper Pumpkin Cage	Chicken Spring Rolls
Rita Heikenfeld's Gremolata	Beef Satay with Chinese Spices and Cucumber Relish	Chimichurri Sauce
Eat Clean Crispy Chicken Bites	Grilled Ribeye Steak with Classic Steak Butter	Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup
Shrimp Cocktail with Bloody Mary Dipping Sauce	Asian Flank Steak with Beer Reduction	Rose's Green Salsa
Macadamia Chicken with Mango Butter Sauce	Homemade Gyros	Irish Soda Bread with Whiskey Butter
Jim Beam Tipsy Barbecue Sauce	Raspberry Vinegar	Mustard Pork Tenderloin with Cherry Cabernet Sauce
Parmesan Parsnip Fingers with Chile Jam Dipping Sauce	Low Salt Seasoning Ideas

Sides

Grilled (or roasted) Asparagus	Fresh Fruit Salad with Yogurt Poppyseed Dressing	Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Lobster Mac n Cheese with Cognac Cream Sauce	Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette	Champ
Mushroom Mac n Cheese with Bacon and Blue Cheese	Tex- Mex Max n Cheese with Green Chiles and Corn Tortilla Crust	Roasted Corn, Black Bean and Avocado Salad
Sesame Noodle Chicken Salad	French Fries	Everything really is better with bacon!
Four easy ways to boost nutrition	Orzo with Spinach and Blue Cheese	Herbed Popovers
Apple Cranberry Coleslaw	Warm Apple Salad with Apple Cider Peanut Dressing	Susie Middleton's Stir-Fried Baby Bok Choy
10 ways with Pesto with Susie Middleton	Fruit Salad with Creamy Honey Lime Dressing	Corn on the Cob
Mixed Grilled Beets with Orange Hazelnut Gremolata	Banana Bread	Garden Vegetable Coleslaw
Whole Yellow Tomatoes Stuffed Caprese-Style	Chef Jamie Purviance's Green Beans with Lemon Oil	Sweet and Spicy Grilled Corn
Peanut Noodle Salad with Edamame	Ramps	Beets
Sweet Potato Chips with Fried Sage	Tequila-spiked Fruit Salad with Lime	Gruyere Potatoes
Garbanzo Bean Salad	Grilled Naan	Chunky Guacamole
Open-faced Ratatouille Sandwiches with Gruyere	Antipasto Toss	Potato Poppers
Parmesan Parsnip Fingers with Chile Jam Dipping Sauce	Mushroom Potatoes	Baked Macaroni and Cheese with Buttered Crumb Topping
Onion Straws	Classic Italian Pasta Salad	Cherry Berry Scones
Shaved Brussels Sprout Salad	Apple Bacon Broccoli Salad	Meme's Biscuits
Jag's Au Gratin Potatoes	Baked Macaroni and Cheese with Buttered Crumb Topping	Lemon Cups

Snack

Inspired Idea: Ice Cream Balls	Peperonata with Ricotta Crostoni from Jon's Wine Bar	Baked Goat Cheese in Spicy Tomato Sauce
French Fries	Peanut Butter and Jam Muffins	Everything really is better with bacon!
Four easy ways to boost nutrition	Herbed Mozzarella Bites	Chef Clendon Springer's Baked Brie with Sugar Roasted Pears and Red Fruit Compote
Triple Peanut Fudge	Dark Chocolate Peanut Butter Fudge	Winging out with Kevin Roberts
Chocolate Peppermint Pattie Cups	Peanut Butter Glazed Popcorn	Spooky Spiderweb Cupcakes
Cranberry Almond Crumb Muffins	Peanut Butter Trail Bars	Chicken Spring Rolls
Blueberry Buckle	Mushrooms Stuffed with Field Greens, Bacon and Cheese	Chocolate Chip Peanut Butter Cookies
O as in Organizing: Peanut Butter and Jam Muffins	Gold Star Mini Meatloaf “Cupcakes” with Mashed Potato Icing	Berry Cabernet Pops
Microwave S'mores	Fruit Salad Parfaits	Fruit Salad with Creamy Honey Lime Dressing
Banana Bread	Peanut Butter Crispy Treats	Eat Clean Crispy Chicken Bites
Smoked Salmon Mousse	Caprese Skewers	Coconut-Peanut Butter Bars
Olive Bites	Vodka-spiked Cherry Tomatoes with Sea Salt	Pistachio-Goat Cheese Grapes
Sausage Rolls	Key Lime and Macadamia Bars	Strawberry Coffee Cake with Peanut Butter Streusel
Cinnamon Twists	Spicy Chicken Quesadilla	Make Mother's Day Memorable with a Smoothie
Peanut Butter Muffins	Sweet Sushi	Peanut Noodle Salad with Edamame
Jean's Orange Julius	Chicken and Salsa Tamales	Strawberry Poppers
Nosey's Peanut Butter Puppy Poppers	Katnip Krisps from Marsie's Menagerie	Sweet Potato Chips with Fried Sage
Oatmeal cookie with a breakfast boost	Tequila-spiked Fruit Salad with Lime	Fruit Flower Kabobs
Make- ahead cookie tips	Rose's Green Salsa	Blackberry Hand Pies
Holiday Sliders	Cinnamon Sugar Churros	Chunky Guacamole
Caramel Apples	Baked Stuffed Brie	Spinach Con Queso Dip
Red Pepper Cheddar Dip	Thai Chicken Salad in baked Wonton Cups	Jim Beam Tipsy Barbecue Sauce
Potato Poppers	Pumpkin Bread	Steak and Goat Cheese Pinwheels
Parmesan Parsnip Fingers with Chile Jam Dipping Sauce	Maggy's Oreo Truffle Footballs	Cayenne Cheddar Cocktail Crackers
Veggies and Dip in Shot Glasses	Oven dried Cherry Tomatoes	Goat Cheese and Oven-dried Cherry Tomato Crostini
Gingerbread Straws	Banderillas	Warm Rosemary Olives
Loaded Mini Baked Potato Skins	Chocolate Chip Cookies	Blue Cheese-stuffed Dates
Nutty Napoleons	Peanut Butter & Jelly Sushi	Peanut Butter Blossoms
Gingerbread Muffins	Classic Gingersnaps	No-Bake Peanut Butter Squares
Apple Cinnamon Whole Wheat Muffins	Loaded Mini Baked Potato Skins	Crab Rangoon with Sambal-Sesame Dipping Sauce
Dressed up Blueberry Muffins	Sausage Rolls	Banana-Chocolate Gorilla Bread
Fruit and Nut Granola