Stir-Fried Parsnips with Black Pepper and Caramel Recipe

Sort of Vietnamese, sort of French, this first course is a pop in the mouth, best in small portions to set everyoneâ€™s palate buzzing. We remove the tough, inner core from the parsnips so theyâ€™re as creamy as they can be. Thus, that slightly musky, very herbal sweetness can show through in glorious simplicity. Surprisingly, the parsnips stand up to all the black pepper as well as the slightly bitter caramelâ€”but those root vegetables just stand up to them, a strangely comforting alignment of flavors.

Instructions

Pour the sugar into a medium saucepan over medium-high heat. Cook until it melts at the edges. Stir, then continue cooking until melted and dark brown, stirring occasionally. Pour in the boiling water and stir over the heat until the sugar dissolves again. Set the caramel syrup aside to cool to room temperature, about 2 hours.
Peel the parsnips, then cut them crosswise into 1.5-inch-long sections. Slice thinner sections in half, fatter sections into quarters. Slice out and discard the tough, white core.
Bring a large saucepan of water to a boil over high heat. Add the parsnip pieces and cook until crisp-tender, about 3 minutes. Drain and rinse with cool water to stop the cooking.
Set a large wok over medium-high heat, then swirl in the oil. Add the garlic and stir-fry until lightly browned, about 2 minutes. Add the cracked pepper and stir-fry about 10 seconds.
Stir in the broth, soy sauce, and 5 tablespoons of the caramel syrup and cook until bubbling. Add the blanched parsnips and stir-fry about 1 minute, to coat thoroughly.
Divide among small plates or bowls and serve.

Ingredients