Parsnip: Cinnamon roasted
This Parsnip recipe needs not much introduction since I announced it before. When I made the smoked Caillette last week I talked about the star of the evening. However I rarely cook twice the same thing in a week, I did it this time. I was a fan of Parsnip before but my love for the root vegetable has even grown in the past week…
Some time ago I took the challenge to prepare ravioli on the BBQ. I participated in a contest on a BBQ forum and intended to create a dish far from the other meals. The goal of the contest was to create a vegetarian meal on the BBQ. At the same time I was experimenting with some vegetables that were rather forgotten in Belgium. I admit it was a hype back in the time to do so. BUT, it seemed a good one to me so I followed the herd!
The grilled parsnip formed the base for the ravioli stuffing. In my opinion the sweet, creamy and sligthly earthy flavours were completed by the roasted taste. Recently my wife came home with some parsnips but I wanted to try something new. I found a recipe on yummly where parsnip and carrots were seasoned with honey and cinnamon. An interesting combination given the sweet touch of parsnip. It sounded as a perfect sidedish for the “Caillette” I was about to prepare. Moreover I could prepare them under the meatballs so they could catch the dripping flavours.
The parsnip with cinnamon and honey was superb! Really superb! I liked those Caillette a lot, but honestly I did not expect the parsnip to be that good! The Purple carrots were good too, yet not as mindblowing as the parsnip. So I skipped them last sunday when preparing Char Siu (Bucket list recipe). I can’t keep up with my recipes, so stay allert I hope to post it soon! I made them this way:
- 1 kg Parsnip
- 2 Tbsp . Olive Oil
- 2 Tbsp . Butter
- 2 Tbsp . Honey
Cut the Parsnips in equal parts (thumb size)
Mix all other ingredients. Use Cinnamon, pepper and salt at taste.
Add the mixture to the Parsnip and mix through. Make sure all parsnips share in the flavour.
Put the Parsnip in a 150°C (300°F) BBQ over hot fire for about an hour.You feel when they're ready when you can easily poke them with a fork.
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