Stacked Parsnip (with chipotle dressing and spiced nuts)

Inspired by:  Dish ordered at Trixie's restaurant in NYC in the late 1980's - Sweet potato fries drizzled with mayo and sprinkled with toasted pecans

Stacked Roasted Parsnip:  Makes about 8 stacks

• 2 large parsnips, peeled, ends trimmed
• 1 1/2 tbsp of oil (grape seed or olive oil)
• salt and pepper

Chipotle Dressing:  Makes 1/2 cup

• 1/2 cup (120ml) of veganaise 
• 1 tbsp of seasoned rice vinegar
• 1/4 tsp of chipotle powder (or to your taste)
• water:  to achieve a consistency that is easy to drizzle (add a little at a time)

How to make it:

Preheat oven to 425° F (220°C).  Using a mandolin or very sharp knife, slice the parsnips in disks that are about 2mm thick.  Place in a bowl and drizzle with the oil (1 1/2 tbsps), mixing to coat the parsnip slices.   Season with salt and pepper and place on a parchment lined baking sheet.  

Bake in the middle of the oven for about 10 minutes - until the slices are tender when you insert the tip of a sharp knife.  The can be made to this point, stacked and gently reheated when you are ready to serve.

How to make the chipotle dressing:

Place all ingredients in a small bowl (1/2 cup of vegenaise, 1 tbsp of rice vinegar and chipotle powder to taste) and mix to combine together.  Add a little water to achieve the consistency that will make it easy to drizzle.  Cover and refrigerate until ready to use.  Place in a plastic squeeze bottle if you have one on hand - it can be kept this way in the fridge for up to one week and can be used as a dressing for a variety of salads and dishes.

To serve, drizzle the dressing on the plate and place the stacked parsnips on top.  Drizzle again with dressing and sprinkle with chopped spiced nuts of your choice or toasted pecans (toast in a 350° F oven for 5 minutes).   Makes a great side for a variety of dishes or served with a small salad as a vegan appetizer.   Enjoy!

Same idea with sweet potato