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Parsnips and charred radicchio

Time 1 hour
Yields Serves 6 to 8
Parsnips and charred radicchio
(Kirk McKoy / Los Angeles Times)
1

In 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.

2

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

3

In 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.

4

Meanwhile, 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.

5

When 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.

6

Combine 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.

Adapted from a recipe by chef Adam Perry Lang.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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