Roasted Parsnip and Frisee Salad


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I’ve enjoyed a similar salad at supernova chef Thomas Keller’s New York bakery, Bouchon. The sweet, earthy flavor of the roasted parsnips bewitched me to the point of near-obsession. I daresay that after some trial-and-error, this salad may just surpass the master’s.


10 medium parsnips (reserve widest 2 for frying)
3 tablespoons unsalted butter, melted
1/4 cup maple syrup
Kosher or sea salt and freshly ground black pepper
Vegetable oil
8 strips bacon, roughly chopped
1 shallot, minced
2 heads frisee (curly endive), cleaned and dried, leaves separated
1 orange, cut supreme (no membrane attached), juice reserved
1 tablespoon lemon juice
1 tablespoon chopped chives


Heat oven to 400 degrees. Peel and cut 8 parsnips into ¼-inch-thick batons. In a medium-size bowl, combine batons, butter, and maple syrup. Place batons on a rimmed baking sheet lined with aluminum; season with salt and pepper. Bake 30 minutes until tender and lightly browned in spots. Heat ½ inch vegetable oil in a cast-iron frypan to 325 degrees. Using a vegetable peeler, peel remaining 2 parsnips; then carefully, but with pressure, peel parsnips into thin ribbons. Fry ribbons until golden brown, about 1 minute. Remove to a plate lined with a paper towel, and season with salt. Drain oil from pan and discard; wipe pan with a towel. Heat pan to medium and fry bacon until crisp and fat is rendered. Remove bacon to a plate lined with a paper towel. Discard all but 2 tablespoons of rendered fat. Add minced shallot to pan and saute in fat until softened. Keep warm. Place frisee in a large bowl. Add shallots and fat. Add orange pieces, orange juice, and lemon juice; toss well to coat. Divide on 6 serving plates. Place roasted parsnip batons and fried parsnip ribbons on top of frisee. Sprinkle with reserved bacon and chopped chives.

Cooking & Recipes


6 servings

Preparation Time: 

40 minutes

Start to Finish Time: 

60 minutes

Preparation Method

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