Sweet and sticky Parsnips / Sweet potatoes

by October 12, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz 

Moderate

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.

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