Panzanella - KOTA Territory News



1 loaf French bread
1 red onion
1 turnip
1 parsnip
1 clove garlic
caraway seeds
red wine vinegar
extra virgin olive oil

Hand-tear loaf of bread into silver dollar size pieces and toast until golden brown. Julienne red onions and chop parsnips and turnips. Then roast until fork tender (400 degree oven). Lightly toast caraway seeds. Mince garlic and mix with toasted cooled caraway seeds, red wine vinegar and olive oil to make a vinaigrette. Mix bread and vegetables together, tossing liberally with vinaigrette.

Serve with a drizzle of balsamic vinegar glaze.

Serves 6.

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