Op zijn Thais Geroosterde Pastinaak

Op zijn Thais Geroosterde Pastinaak

I’m not sure, but I think parsnips are not a common ingredient in thai cuisine. Correct me if I’m wrong! I would love to know if they are! But these root vegetables are kick-ass products. They taste good from appetizer to dessert and go well with both fresh as spicy ingredients. Take these thai style smokeroasted parsnip fries for instance. I’ve made them as an appetizer for friends who came over for dinner. But they would taste awesome as a side either! What would you make them with? Oh by the way don’t forget to take a look at the miso marinated chicken hearts I made to serve next to these parsnips.

  • Thai style parsnip
  • Thais geroosterde pastinaak frietjes
  • Koreaanse kippenhartjes
Slightly smoked thai style parsnip fries
Prep Time
10 mins
Cook Time
30 mins
Smokeroasting
1 hr
Total Time
1 hr 40 mins
 
As far as I know, parsnip is not a regular ingredient in Thai kitchen. Yet it’s a pretty awesome root vegetable that combines well with the fresh and spicy thai ingredients. Leading to a delicious thai/european fusion combo. Serve it as an appetizer or side and have a nice meal!.
Course: Appetizer, side
Cuisine: European, Thais
Keyword: bbq, cilantro, cold smoker, kaffir, kamado recipes, lime butter, parsnip, pellet, Roasted, smokeroasted, Traeger
Servings: 4
Ingredients
Thai style simple syrup
  • 300 ml water
  • 100 gr. sugar
  • 1 thumb grated ginger
  • 10 leaves kaffir lime
Roasted parsnip
  • 2 parsnips
  • 1 tsp cinnamon
  • 2 Tbsp thai style simple syrup
  • 1 Tbsp Sunflower oil
  • 1 pinch of salt
Finishing touch
  • zeste of 1 kaffir lime
  • 1 Tbsp thai simple syrup
  • fresh cilantro
Instructions
Slightly smoked parsnip fries
  1. Remove the skin of the parsnip with a thin peeler.
  2. Quarter the parsnip and remove the hard center. Slice them in fries from about equal size.
  3. Sprinkle some sunflower oil on top of the parsnips and add a pinch of cinnamon and salt and spread them over an oven tray with baking paper.
  4. Smokeroast the the parsnip at low temperature (75-90°C) using cherry wood or cherry wood pellets. Smokeroast during +- 1 hour while making the thai style simple syrup.
Thai style simple syrup
  1. Add the syrup ingredients to a saucepan and let them gently reduce until you get a syrup style texture.
  2. Pour the syrup through a sief. Taste and add some more kaffir lime juice at taste.
Roasting the parsnip fries
  1. Raise the temperature from the BBQ to 180°C. Add some of the syrup to the parsnip fries and roast for 20-30 minutes.
  2. Stir the parsnip fries every once a while for equal roasting. and most of all to prevent the sugar from the thai style syrup from burning. When it goes to fast lower the temperature slightly.
Finishing touch.
  1. Place the slightly smoked thai style parsnip fries in a bowl. Top with fresh zeste of a kaffir lime, 1 tsp thai style symple syrup and some fresh cilantro.
Have a nice meal!

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