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Maple Parsnip Panna Cotta with Spiced Cinnamon Carrot Crisps
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Maple Parsnip Panna Cotta with Spiced Cinnamon Carrot Crisps

I created this recipe to be all plant-based and gluten-free, so everyone at your table can enjoy it. You’ll definitely want to add this one to your favourites list.
Servings 4
Author Liana Robberecht

Ingredients

Panna Cotta

  • 2 1/2 cups Country Crock vegan heavy cream, plus extra for whipping
  • 4 tbsp Woodford Reserve bourbon
  • 1/4 cup maple syrup, plus extra for drizzling
  • 2 cups grated parsnips
  • 1 tsp fresh ginger, grated
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp fresh lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup apple sauce
  • 2 tsp agar agar powder

Spiced Cinnamon Carrot Crisps

  • 1 large Nantes carrot or 1-2 large carrots
  • neutral vegetable oil for frying
  • cornstarch

Cinnamon Sugar

  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp smoked Maldon salt
  • 1 tsp lemon zest or 1/2 tsp of True Lemon

Instructions

Panna Cotta

  • In a small saucepan, combine the vegan heavy cream, bourbon, maple syrup, parsnips, ginger, brown sugar, cinnamon, allspice, lemon zest, vanilla and apple sauce.
  • Place the saucepan over medium heat. Stir the mixture occasionally for about 20 minutes, allowing the flavours to meld together and infuse the cream.
  • Stir in the agar agar powder, then increase the heat to bring the mixture to a boil. Let it boil for 2 minutes, stirring constantly to fully activate the agar agar.
  • Carefully transfer the hot mixture to a blender and blend until smooth. To ensure a silky texture, strain the mixture and divide evenly into your desired serving glasses or ramekins.
  • Let the panna cotta cool to room temperature, then cover and refrigerate for at least 2-3 hours, until fully set and chilled.
  • Before serving, whip some of the vegan cream and top each panna cotta with a dollop. Set a few spiced cinnamon carrot crisps on top of the whipped cream fora festive crunch, and drizzle with extra maple syrup for added sweetness.

Spiced Cinnamon Carrot Crisps

  • Peel carrot and using a mandoline slicer, slice the carrot lengthwise into thin, wide strips. Aim for uniform thickness to ensure even frying.
  • Rinse the carrot strips under cold water to remove any excess starch. Pat the strips dry with a paper towel, then lightly toss them in a little cornstarch, shaking off any excess for a thin, even coating.
  • Heat 2 inches oil in a deep fryer or a heavy-bottomed pan to 320°F. Carefully add the carrot strips in small batches, ensuring not to overcrowd the pan.
  • Fry the strips for 2-3 minutes, or until they become crisp and golden brown.
  • Using a slotted spoon, remove the crisps from the oil and place them on a paper-towel-lined plate to drain excess oil.
  • While the crisps are still warm, gently toss them in the cinnamon-sugar mixture until evenly coated.

Cinnamon Sugar

  • In a small bowl, combine ingredients. Don’t forget to add the smoked Maldon salt – it’s really delicious.

Notes

These carrot chips are so incredible you can also enjoy them with savoury dishes. My favourite savoury seasoning blend is a mixture of onion powder, curry, turmeric and True lime. Have fun and enjoy.