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Sides, Vegetables

Parsnips and charred radicchio

Parsnips and charred radicchio
Kirk McKoy / Los Angeles Times

These days, when you see Adam Perry Lang cooking, you’re more likely to see him inside a weather system of barbecue smoke on Jimmy Kimmel’s backlot than you are basting a roasting turkey with a Home Depot spray bottle. Yet ... Read more

About 1 hour | Serves 6 to 8
  • ¾ cup chicken skin, preferably from legs (use from the gravy recipe)
  • 8 large parsnips
  • 3 tablespoons butter, divided
  • 1 teaspoon olive oil
  • 2 large heads radicchio, outer leaves removed
  • 1 to 2 tablespoons sugar
  • Freshly ground black pepper
  • Four-season spice blend
  • 1 bunch parsley tops, roughly chopped

Step 1In a skillet, render the chicken skin over medium heat until it is crisp, 8 to 10 minutes. Pour off 2 tablespoons of the rendered fat and set aside. Cool the crisp skin, slice and set aside to use as a garnish.

Step 2Prepare the parsnips: Quarter each parsnip, or cut into 2- to 3-inch batons, discarding the woody cores.

Step 3In a large skillet, heat 2 tablespoons butter and the reserved fat over medium-high heat until hot. Saute the parsnips until golden, 15 to 20 minutes, depending on size.

Step 4Meanwhile, slice the radicchio heads thinly lengthwise, so you have thin fans held together by the core. In a skillet, heat the olive oil over medium-high heat until hot, then sear the radicchio until it is slightly wilted and has a light char, about 10 minutes, carefully turning it over halfway through cooking. Add the remaining tablespoon butter, then remove from heat.

Step 5When the parsnips are lightly browned, add the charred radicchio and toss together. Sprinkle with sugar to taste, several grinds of pepper and the ½ teaspoon spice blend, or to taste.

Step 6Combine the crisp chicken skin with the parsley. Toss half of the skin and parsley with the parsnip-radicchio mixture, and season with the spice blend to taste. Garnish with the remaining crisp chicken skin and parsley, and serve immediately.

Note: Adapted from a recipe by chef Adam Perry Lang.


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