• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and dice parsnips into 1/2-inch pieces. Dice half the potatoes into 1/2-inch pieces (all for 4). Trim green beans if necessary. Pick half the sage leaves (all for 4) from stems; roughly chop leaves until you have 2 tsp (4 tsp for 4). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Core and dice apple into 1/4-inch pieces.

• Place parsnips and potatoes in a medium pot and cover with enough heavily salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 13-16 minutes. • Reserve 1/4 cup veggie cooking liquid, then drain. Return parsnips and potatoes to pot; add crème fraîche and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved veggie cooking liquid as needed. Taste and season with salt and pepper if desired.

• While veggies cook, pat chicken* dry with paper towels. Place between 2 large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about 1/4 inch thick. Peel off top layer of plastic wrap. Season tops of chicken with half the garlic powder (you’ll use the rest later) and pepper. • Keeping the chicken on the plastic wrap, position the pieces perpendicular to the edge of your work surface. Divide mozzarella among bottom halves of each chicken cutlet. Tightly roll up chicken over mozzarella, rolling it upward and away from you, removing plastic wrap as you roll.

• Lay two slices of prosciutto beside each other on a work surface. Place a chicken roulade along bottom of slices; tightly roll up prosciutto around roulade. Repeat with remaining prosciutto and chicken roulades. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken roulades; sear until browned and crispy, 2-3 minutes per side (roulades will finish cooking in the next step). Turn off heat.

• While chicken sears, toss green beans with a drizzle of olive oil and a pinch of salt and pepper on one side of a baking sheet. (For 4 servings, spread out across entire sheet.) • Once chicken is done searing, transfer to empty side of same sheet. Wash out pan. Roast on top rack until chicken is cooked through and green beans are tender, 12-15 minutes. (For 4, transfer chicken to a second sheet; roast chicken on top rack and green beans on middle rack, swapping racks halfway through.)

• Meanwhile, melt 1 TBSP butter in same pan over medium heat. Add apple and a pinch of salt. Cover pan with lid and cook, stirring occasionally, until lightly golden and partially cooked, 4-5 minutes. • Add 3/4 cup water (1 cup for 4 servings), chopped sage, minced ginger, miso sauce concentrate, remaining garlic powder, and 1 tsp sugar (2 tsp for 4). Cook until apple is tender and pan sauce is thickened, 4-6 minutes. TIP: If apple isn’t tender yet, add a few more splashes of water and cook a bit longer. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, parsnip mash, and green beans between plates. Spoon pan sauce over chicken and mash. Serve. Chicken is fully cooked when internal temperature reaches 165°.