Sweet and Sticky Parsnips
Like eating your favourite ribs but with a sweet potato or parsnip inside. A pre-dinner snack or side dish.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 5 mins |
- Cook Time : 30 mins
1 bunch parsnips or 4 sweet potatoes
black sesame seeds, for serving
1 tsp (5 ml) Chinese five-spice powder
½ C (125 ml) soy sauce
½ C (125 ml) brown sugar
1 C (250 ml) Chinese rice wine or dry sherry
1 tsp (5 ml) sesame oil
1 knob (about 5 cm) fresh root ginger, grated
3 cloves garlic, minced
1 small fresh red chilli, finely chopped, seeds in
Preheat the oven to 150 °C or if you prefer, fire up a braai.
Cut the parsnips into long wedges, rub with some oil and place into a large roasting pan. Keep to one side.
Combine all the basting sauce ingredients and cook in a saucepan set over moderate heat until thick and syrupy.
Brush the vegetables with the basting sauce and roast or braai until tender and caramelised, about 30 minutes. Brush regularly with the basting sauce.
Sprinkle with black sesame seeds and serve.
Tip: Cover the vegetables with foil if they get too dark and are not yet tender.