This is a great vegetarian dish. I saw this on Huey’s Cooking Adventure on Food TV.
I added the fish sauce, as I think it just gave an extra kick.
Isn’t it amazing how when you first experience fish sauce you can’t stand the smell?
The flavour it adds is so fabulous and any Thai styled food is really boring without it.
I made this for staff lunch so the quantities in the picture are for a crowd.
I forgot to take the picture till I had the food in the boot of the car so consequently… Sorry about the shadows. It may be my worst photo yet.
Anyhow I think you get the picture!!!
Heat oven to 190◦C
For 2 people
2 med carrots
1 med kumara
2 med parsnips
1 large red onion
2 med beetroot boiled whole till tender, cool then peel.
2 tbs olive oil
Sea salt and freshly ground black pepper.
Cut all the vege the same size about 2.5 cms pieces.
Heat oil in roasting pan on top of stove, and toss vege around to get them started.
Season and roast for 10 minutes in oven.
Meanwhile make sauce.
2 chilies sliced
2 cloves garlic chopped
2.5 cms ginger peeled and grated
5 tbs coconut cream, (use the cream on the top of the tin leave behind the water.)
2 tbs soy sauce
1 tbs fish sauce
2 tbs palm sugar shaved
2 tbs vege oil
Zest and juice of 1 lime
Big handful coriander chopped (about 1 cup)
Extra coriander leaves for garnish
Put all the ingredients into the blender and whiz it up.
Taste for seasoning, add a little extra fish sauce if it needed.
Remove the vege from the oven and pour the sauce over them.
Toss well and back into the over about 20- 30 minutes.
To serve turn into bowl and garnish with the coriander leaves.
Accompany the vege with plain steamed or boiled rice.