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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup Thai chilies (dried red)
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 white wine vinegar
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 1/2 red onion (peeled and thinly sliced)
- 1/4 cup olive oil
- 6 lb. parsnips (—peeled, core removed, roughly chopped)
- 1 cup warm water
- kosher salt (to taste)
- 5 Tbsp. olive oil (divided)
- 4 1/2 inches sourdough bread (thick slices)
- 1/2 cup parsley leaves
- 1/2 cup carrot (top leaves)
- 1 carrot (medium purple, —rinsed, dried, ends removed and thinly sliced on a bias)
- 1 carrot (medium yellow, —rinsed, dried, ends removed and thinly sliced on a bias)
- 1 carrot (medium white, —rinsed, dried, ends removed and thinly sliced on a bias)
- 2 tsp. lemon juice
- kosher salt (to taste)
- 3/4 cup ricotta cheese
- parsnip (Caramelized, purée)
- red onions (Quick-pickled)
- 1/4 cup hazelnuts (toasted and roughly chopped)
- oil (Chile, for drizzling)
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