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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.
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.
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.
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.
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.
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.