NYC: Parsnip “Steak” at Rosette
At this cozy Lower East Side bistro, Nick Curtin is giving parsnips the steakhouse treatment. The long, ivory-colored root is slow-roasted until tender, then finished on a pan just like a hunk of meat. Curtin bastes the parsnip with butter, garlic and herbs to caramelize the exterior and plates it with a whimsical spin on two steakhouse sides: spinach and mash. A well of creamy potato purée - spiked with mustard and folded with chard - holds lightly sweetened hazelnut butter, and the entire dish is finished with wisps of fried parsnip.