Ingredients Jump to Instructions ↓

  1. Parsnips

  2. Vegetable oil - for deep frying

  3. 1 Parsnip - peeled, and Cut into thin strips

  4. Mashed Potatoes

  5. 3/4 lb 340g / 11oz Yukon Gold potatoes - whole, if small,

  6. Halved if large, peeled

  7. 2 Shallots - thinly sliced (medium)

  8. 2 teaspoons 10ml Unsalted butter

  9. 1/2 cup 118ml Well-shaken low-fat buttermilk

  10. Basil Oil

  11. 1/2 cup 20g / 0.7oz Fresh basil leaves - (packed) - blanched

  12. 1/4 Olive oil

  13. 1 Kosher salt

  14. Escarole

  15. 2 Garlic cloves - chopped

  16. 1 Escarole - (abt 1 lb) - cut 1" pieces

  17. Chicken

  18. 4 Chicken scaloppini - (6 oz ea)

  19. Kosher salt - to taste

  20. Freshly-ground black pepper - to taste

  21. 1 tablespoon 15ml Olive oil

  22. 1 tablespoon 15ml Unsalted butter

  23. Equipment

  24. 15- to 16-oz can - opened on both sides

Instructions Jump to Ingredients ↑

  1. Parsnips: In a heavy saucepan, pour enough oil to reach a depth of 1 inch and heat to 360 degrees on a deep-fat thermometer. Fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt.

  2. Mashed potatoes: Combine the potatoes with enough salted water to cover by 1 inch in a saucepan and simmer until tender, about 20 minutes. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, until softened and deep golden, about 8 minutes. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep warm.

  3. Meanwhile, make the Basil Oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside.

  4. Escarole: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the escarole in 3 batches, tossing each batch with tongs until wilted before adding the next, and season with salt and pepper. Reduce the heat to medium-low and cook, covered, until tender, about 3 minutes. Raise the heat to high, remove the lid, and cook until most of the liquid has evaporated, about 2 minutes more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep warm.

  5. Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add the scaloppini and cook, turning once, until lightly browned and just cooked through, about 4 minutes. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pieces.

  6. Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.

  7. This recipe yields 4 servings.


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