6 to 8 Parsnips, cleaned and sliced to about 1/8 of an inch
2 heads of Frisee, cleaned and chopped
2 Apples, thinly sliced
1 leek, sliced into 1/8 slices, lite green to the whites
1 lemon juiced and zested
1 teaspoon of paprika
Salt and Pepper to taste
1/3 cup of Real Maple Syrup
2 tablespoons of dark cherry balsamic vinegar
1/8 teaspoon of red pepper flakes
1/3 cup of Olive Oil
1 lemon, juiced and zested
1 tablespoon of white balsamic vinegar
1 tablespoon of fresh chopped Italian parsley
1 ½ teaspoons agave
½ teaspoon of Dijon Mustard
salt and pepper to taste
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Place parsnips and leeks in to a bowl, drizzle with avocado oil, add paprika and season with salt and pepper, toss to coat, then pour out on baking sheet, in a single layer and roast for 25 minutes, turn over once during roasting time. Remove and set aside, to cool.
While parsnips are roasting, place apples and lemon zest and juice in a bowl, toss to coat and set aside.
Next place all of the ingredients from sauce 1 in a small sauce pan, bring to a boil, reduce and simmer until reduced by a 3rd. Remove from heat.
Place ¾ of the roasted parsnips and leeks in a bowl, pour maple sauce over them and toss to coat.
Place all the ingredients from sauce 2 into a shaker, shake to combine.
Place Frisee in bowls, layer on the apples, then maple glazed parsnips and top with the balance of the roasted parsnips and serve. – Enjoy