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roast beef & fried parsnip ribbon crostini

(1 rating)
Smithal70 avatar
Recipe by
Amanda Smith
@Smithal70
Dunlap, IL

These open faced sandwiches are wonderful as an appetizer or as a snack. The fried parsnip ribbons and dip make a wonderful snack on their own. Hope you enjoy!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Blend

Ingredients For roast beef & fried parsnip ribbon crostini

  • 24
    thin slices of boar's head londonport top round seasoned roast beef
  • CROSTINI BASE
  • 1
    french baguette
  • 3/4 c
    olive oil
  • salt and pepper, to taste
  • ROASTED GARLIC & CHIVE DIP
  • 1/2 c
    roasted garlic
  • 1 c
    sour cream
  • 1 c
    plain greek yogurt
  • 3 Tbsp
    milk
  • 1/3 c
    fresh chives, chopped
  • salt and pepper, to taste
  • FRIED PARSNIP RIBBONS
  • 2 qt
    canola oil
  • 4 lg
    parsnips
  • kosher or sea salt

How To Make roast beef & fried parsnip ribbon crostini

  • 1
    Roasted Garlic & Chive Dip: In food processor, process roasted garlic until smooth. Add sour cream,yogurt and milk; process until smooth. Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Cover and place in refrigerator until ready to use. If you like horseradish, you could substitute 1/3 cup prepared horseradish in place of the roasted garlic.
  • 2
    Fried Parsnip Ribbons: Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola oil in a large pot or in an electric deep fryer until the oil registers 360 degrees on a deep fry thermometer. Meanwhile, clean and peel outside layer of parsnips, then with a vegetable peeler shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable. stopping when you reach the inner cores of the parsnips. Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and fry until the ribbons turn a deep honey color,about 1 minute, gently stirring ribbons around with a slotted spoon during process. Using a slotted spoon or skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely.
  • 3
    Prepare crostini base: Slice baguette into 24 1/2 inch slices. Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.
  • 4
    Building the Grand Finale: Spread approximatly 2 teaspoons of dip on each toasted baguette slice then place a slice of roast beef folded to fit onto baquette slice. Top each with a dollop of dip and finish off with fried parsnip ribbon.
  • 5
    Enjoy the extra fried parsnip ribbons and dip as a bonus snack.
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