Carrots and parsnips glazed in ginger-honey-turmeric sauce
3 servings
20 minutes
This recipe is a true embodiment of Pan-Asian gastronomy, where simple root vegetables transform into an exquisite dish. Carrots and parsnips infused with the aroma of honey, ginger, and turmeric acquire a caramel glaze and refined spicy warmth. Turmeric adds a golden hue and a slight bitterness to the dish, while honey softens and harmonizes the flavor, creating a unique blend of sweetness and spices. Ginger adds a piquancy that beautifully unfolds during roasting. This dish not only delights the eye with its vibrant color but also offers a rich taste suitable for serving on its own or as a side to meat or fish. It makes an excellent substitute for French fries, adding freshness and exoticism to your table.
1
Wash and slice the carrot and parsnip (into thin strips). No need to peel the skin — it's full of nutrients, just scratch it a bit. It won't be noticeable after cooking.
- Carrot: 4 pieces
- Parsnip: 1 piece
2
Mix olive oil, honey, minced ginger, and turmeric into the minced meat in a small bowl. Drizzle over the vegetables and mix well (I mixed it by hand like dough).
- Olive oil: 2 tablespoons
- Honey: 1 tablespoon
- Grated ginger: 1 tablespoon
- Turmeric: 1 tablespoon
3
Place foil on a baking sheet and evenly spread the vegetables on it. Bake in the oven at 250 degrees for 10 minutes. Serve instead of French fries or with salads.
