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It started with Parsnips. Lately, it seems like every cooking show I watch, they’re doing something with parsnips. I’d never even heard of parsnips before last month, and now they’re everywhere. I suppose that’s how it always goes. So what is a parsnip? Parsnips are a root vegetable; they look like white carrots, only less sweet. So, I decided that for my first parsnip dish, I’d go with something I mastered long ago, to ensure that I didn’t screw it up:
Mashed potatoes. Yes, that’s right. I made parsnip mashed potatoes. And they were delicious. Who knew?
To start the dish, simple peel and quarter your parsnips and potatoes (although I usually leave the peel on half of the potatoes— that’s where all the nutrients are!) Throw your vegetables into a big soup pot and cover with water. Cover your pot, bring to a boil and cook for about 30 minutes.
Meanwhile, I needed to come up with an entree. I had chicken… I had no ideas. What do I feel like, What do I feel like? Ahh yes, how about extreme garlic, lemon chicken with a light breading? Perfection!
Take some panko bread crumbs, add lot-o-chopped garlic, salt, pepper and some fresh thyme. Mix in a small bowl. In another bowl, beat 1 egg with a tbsp. of water. Grab your chicken breast. Coat in flour, dip into egg wash, coat with garlicky bread crumb mixture. Repeat for as many chicken breasts are you plan to cook.
Melt 2 tbsp of butter in a large skillet, add some olive oil and throw in another tbsp. of chopped garlic. I told you this was going to be extreme. Add your chicken breast to the pan and cook about 4 minutes on each side.
You want the outside to get nice and crispy. When your chicken is done, squeeze half a lemon’s juice over the top.
Your potatoes and parsnips should be just about ready now. Drain them first, throw them in a big bowl and add:
butter, heavy cream (just a touch), milk, salt and pepper, and a little bit of freshly grated cheddar cheese.
Mash em’ all up.
And voila. Extreme garlic chicken with mashed parsnip potatoes and balsamic spinach*. A simple dinner with extraordinary flavors!
*To make the balsamic spinach, heat oil in a large skillet, add some freshly minced garlic and spinach. Season with salt and pepper and add a touch of balsamic vinegar.
{Click here for the Tastebook Recipes}
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