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.
- 300 ml water
- 100 gr. sugar
- 1 thumb grated ginger
- 10 leaves kaffir lime
- 2 parsnips
- 1 tsp cinnamon
- 2 Tbsp thai style simple syrup
- 1 Tbsp Sunflower oil
- 1 pinch of salt
- zeste of 1 kaffir lime
- 1 Tbsp thai simple syrup
- fresh cilantro
Remove the skin of the parsnip with a thin peeler.
Quarter the parsnip and remove the hard center. Slice them in fries from about equal size.
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.
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.
Add the syrup ingredients to a saucepan and let them gently reduce until you get a syrup style texture.
Pour the syrup through a sief. Taste and add some more kaffir lime juice at taste.
Raise the temperature from the BBQ to 180°C. Add some of the syrup to the parsnip fries and roast for 20-30 minutes.
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.
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.