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parsnips extra-virgin olive oil salt celery celery green apple Hazelnut Vinaigrette hazelnuts extra-virgin olive oil shallot sherry vinegar lemon juice salt hazelnut oil freshly ground pepper
Viewed: 106 - Published at: 7 years agoIngredients
- 1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices
- 1/2 cup celery leaves
- 1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges
- Hazelnut Vinaigrette (recipe follows)
- 1/3 cup hazelnuts (about 1 ounce)
- 1/4 cup extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 teaspoons fresh lemon juice
- Coarse salt
- 1/4 cup hazelnut oil or light vegetable oil, such as canola
- Freshly ground pepper
- (makes about 3/4 cup)
Method
- Preheat the oven to 375F.
- Toss the parsnips with the oil; season with salt and pepper.
- Spread the parsnips in a single layer on a rimmed baking sheet.
- Roast until golden brown and tender, about 30 minutes.
- Let cool slightly on the sheet on a wire rack.
- Divide the parsnips among 6 serving plates.
- Put the celery hearts and leaves, apple, and 1/4 cup vinaigrette in a nonreactive bowl; season with salt and pepper.
- Toss well, and arrange on top of the parsnips.
- Preheat the oven to 375F.
- Spread the hazelnuts in a single layer on a rimmed baking sheet.
- Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes.
- While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain).
- Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes.
- Let cool slightly.
- Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl.
- Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified.
- Season with salt and pepper.
