Friday, 8 February 2013
Roasted parsnips and leek in a ginger-lime sauce
Previously I had made a ginger-lime sauce and kept in the fridge wondering if I was going to use it on tofu or not. I was also in the mood for a parsnip and leek soup. But with two kids, a dog, and job, I had no time for that.
So....naturally I combined them. Very yummy!
The flavoring from the dip wasn't strong, but it gave them a very nice flavor.
Here is my sauce.
I changed the recipe a bit. I found that the soy sauce was too strong and I wanted to taste more of the ginger and lime.
So, here is what the final ingredients where:
1 green onion
2 tbsp of ginger (for convenience I used pre-minced ginger from a jar)
1 tbsp of garlic
1/2 cup of soy sauce (gluten free soy sauce is available)
1/4 cup of lime juice (it calls for fresh, but I used lime juice from a bottle)
2 tbsp of sesame oil
/2 tsp of red pepper flakes
1 tsp of sugar or natural sweetener (I used agave syrup)
** I recommend you let it sit in your fridge so that the sauce can really have time to mesh. I tasted it right after I made it didn't taste very flavorful. After sitting in the fridge for 24 hours it tasted much better.
The recipe made enough to fit into a small canning jar.
1. Just combine all of the ingredients and stick it in the fridge.
2. The next day just pour the sauce over chopped parsnips and leek and roast in your oven
3. Approx 30 min at 375 degrees C