Sloppy Janes and Parsnip Chips

I've had 2 food revelations recently:parsnips and rosemary. Parsnips because they make a super delicious oven baked chip that's perfect with spicy-sweet sloppy joes. And rosemary because if you make sloppy joes with ground turkey, throwing in some chopped rosemary gives it a TOTALLY AMAZING sausage-y flavor.

Sloppy Janes
2 tbsp olive oil
1/2 a large onion, finely chopped
1/2 tsp kosher salt
2 garlic cloves, minced
1-1.25 lbs ground turkey
1/2 tsp chili powder
1/4 tsp ground pepper
1 tbsp brown sugar
1 cup tomato puree
1/3 cup ketchup
1/3 cup Stubbs (or your favorite) BBQ sauce
1-2 tsp minced fresh rosemary (optional but delicious)

1)Heat the oil in a skillet until hot and add the onions and salt. Saute the onions until soft, keeping the heat down if they begin to brown. Add the garlic and chili powder and cook for 30 seconds. Then add the ground turkey and cook until JUST PINK.
2)Add the brown sugar, tomato puree, ketchup, bbq sauce and pepper. Simmer until the sauce is thick. Add up to 1/4 cup water if needed to thin sauce out. Serve on toasted bread or hamburger buns.

Parsnip Chips
1 lb parsnips
cooking spray
kosher salt

1)Prehead oven to 350 degrees. Scrub parsnips well and then peel off strips with a vegetable peeler, turning the parsnip 90 degrees after 5-7 strips (depending on the diameter of your parsnip). Try not to shave off parts of the woody core of the parsnip.
2)Pat the strips dry with a paper towel and lay on a baking sheet lined with foil and sprayed with cooking spray. Ensure that only one layer of stips is on the baking sheet and spray the top with cooking spray. You may have more strips than will fit on a sheet so you can use another sheet if there is room in the oven or bake in batches. Sprinkle with salt. Bake for 15-20 minutes rotating the sheet halfway through until strips are crisp and golden brown. Remove and cool. Store in airtight container for up to 3 days.

From: Cooks Country Sloppy Joes and http://www.foodnetwork.com/recipes/alton-brown/parsnip-crisps-recipe/index.html