Recipe and styling by Mari-Louis Guy&Callie Maritz
Prep 5/cooking 30
Bunch of parsnips or 4 sweet potatoes
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.
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.