Sweet and sticky Parsnips / Sweet potatoes

by October 12, 2016 0 comment
Want create site? Find Free WordPress Themes and plugins.

Recipe and styling by Mari-Louis Guy&Callie Maritz 


Prep 5/cooking 30

Serves 4


Bunch of parsnips or 4 sweet potatoes

Vegetable oil

½ cup hoisin sauce

1 tsp Chinese five-spice powder

½ cup  soy sauce

½ cup brown sugar

1 cup Chinese rice wine or dry sherry

1 tsp sesame oil

1 knob (about 5cm) fresh root ginger, grated

3 cloves of garlic, minced

1 small fresh red chilli, finely chopped, seeds in


Preheat the oven to 150C. Set aside a large roasting pan.


Cut the vegetables into long wedges. Rub with oil.

Place in the roasting pan.


Basting sauce:


Combine all the basting sauce ingredients. Cook in a  saucepan set over moderate heat until thick and syrupy. Brush the vegetables with the basting sauce and bake until tender and caramelized, brushing regularly.

Cover the veggies with foil if getting too dark while not yet tender.

Sprinkle with black sesame seeds.

Did you find apk for android? You can find new Free Android Games and apps.

You may also like

Leave a Comment

14 − eleven =

Do NOT follow this link or you will be banned from the site!