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Pickled Parsnip

Use this recipe with Pangea's Vegetarian Sushi Roll recipe.

Chef’s note: Árbol chiles can be found in most Latin or Mexican markets. If you can’t find them, a good substitute would be a Thai bird chile or 1/4 teaspoon red chile flakes per 1 árbol chile.

Pangea's Vegetarian Sushi Roll Recipe by The Culinary Institute of America.

Ingredients

Makes 4 portions

  • 2 ounces water
  • 1 ounce sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1 1/2 teaspoons crushed red pepper flakes
  • 6 ounces parsnips, sliced very thin
  • 2 ounces white vinegar
  • 1 árbol chile, whole

Directions

  1. In a medium-size pot, add water, sugar, salt, peppercorns, and crushed red pepper and bring to a boil. Remove from the heat and allow to sit for 10 minutes. Set aside.
  2. Blanch the parsnips and set aside.
  3. Add the white vinegar to the boiled mixture. Place the blanched parsnips into a glass or plastic container, and then pour liquid mixture on top.
  4. Add the whole árbol chile and allow to sit for 3 days while refrigerated to get the correct pickling flavor. Remove the chile after 3 days.

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