My husband and I watched the film Burnt last week. It’s a foodie film that focuses on a chef whose career has gone downhill due to problems with drugs and alcohol. It’s about his struggles to revive his fortunes and win a three star review from Michelin. It was a good enough film―I didn't care for its portrayal of chefs as narcissistic madmen who torture and berate their staff. That stereotype has been overdone. The chefs I worked with when I was in professional kitchens were generous and kind. Still, the film was entertaining.
In one scene, the chef, played by Bradley Cooper, lectures his intern, played by Sienna Miller, about how some of the best dishes come from treating humble ingredients with care. The tradition of peasant foods comes from elevating lesser cuts of meats or plain root vegetables from simple ingredients and transforming them into something unexpected. I thought about this lesson when our farm share included an abundance of carrots and parsnips this week. Overwhelmed by the quantity, I challenged myself do some new things with them.
And so this dish of Maple Sriracha Carrots and Parsnips was born. The vegetables are sliced into thin lengths, tossed with hot Sriracha Sauce, maple syrup and a bit of lime juice, then roasted in the oven. The process makes them crispy and delicious with a perfect balance of heat and sweet. To serve, I added a light cream sauce to add another layer of texture and flavor to the dish. They're delicious on their own for a snack or consider serving them as part of a larger meal alongside a green salad with some grilled sausages. Enjoy them any way you choose.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Maple Sriracha Carrots and Parsnips
Yield: 8 Servings
- 1 pound carrots
- 1 pound parsnips
- Juice of one lime or lemon
- ¼ cup pure maple syrup
- 2 teaspoons Sriracha sauce
- ½ cup sunflower oil
- Sea salt
For the sauce:
- ½ cup sour cream or plain Greek yogurt
- 2 teaspoons milk
- 2 teaspoons pure maple syrup
- Sea salt
- Lime or lemon wedges
- Sriracha sauce
- Preheat oven to 400 degrees F.
- Line 2 sheet pans with parchment paper
- Rinse, peel and trim the carrots and parsnips. Cut into quarters lengthwise. Place the carrots on one prepared sheet pan, the parsnips on the other.
- In a small bowl, whisk together the lemon juice, maple syrup, Sriracha sauce, sunflower oil and sea salt. Pour over the prepared vegetables and toss to coat.
- Place in the oven and roast until browned and tender, about 40 minutes. Allow to cool to room temperature.
- While the vegetables are roasting, whisk together the sour cream, maple syrup, milk and salt.
- To serve, place the vegetables on a large platter. Drizzle with sauce and garnish with lime wedges and extra Sriracha sauce, if you like.
- Roasting time will depend on the freshness of the vegetables.
- For a spicier dish use a bit more Sriracha sauce. For something milder, use less.