Roasted Parsnips with Carrot Froth Recipe

Parsnips are generally an under-utilized food but they have great flavor, especially when picked fresh from the garden. Roasting the parsnips allows them to take on an almost nutty taste, which holds up well to the chipotle-carrot froth that tops it.

The froth is created with xanthan gum, helping it to retain the bubbles generated in the whipping siphon. This is a great dish to serve as an appetizer or starter plate.

Roasted parsnips with chipotle froth

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted parsnips with carrot froth recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Roasted Parsnips with Carrot Froth Recipe

  • Published: July 02, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 45 Minutes
  • Makes: 7 to 15 servings

Roasted Parsnips with Carrot Froth Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Parsnips

5 parsnips, peeled and diced
40g canola oil
3g thyme leaves
Salt and pepper

For the Chipotle-Carrot Froth

300g carrot juice
15g chipotle peppers in adobo
2g sage
0.9g xanthan gum. 0.3%

To Assemble

Thyme leaves
Parsley leaves

Roasted Parsnips with Carrot Froth Instructions

For the Parsnips

Heat an oven to 450°F (230°C).

Combine the parsnips with the oil and thyme then salt and pepper them. Spread out on a roasting sheet and roast in the oven until brown and cooked through, 15 to 30 minutes, turning occasionally.

Remove from the oven and set aside.

For the Chipotle-Carrot Froth

Blend together the carrot juice, chipotle peppers and sage then strain. Blend in the xanthan gum then pour into the whipping siphon. Fully charge the siphon.

To Assemble

Place a spoonful of the roasted parsnips on a serving dish then dispense some chipotle-carrot froth on top. Add some thyme and parsley leaves then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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