Parsnips and charred radicchio

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

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.


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


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.


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.


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.


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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