Caramelized kimchi & maple roasted parsnip fries

Caramelized kimchi with maple roasted parsnip fries, cheddar cheese and sriracha crème fraîche

parsnip fries+with+caramelized+kimchi

Caramelized kimchi with maple roasted parsnip fries, cheddar cheese and sriracha crème fraîche

Chef taught us how to make your own batch of traditional kimchi. Super interesting and remarkably easy. It is kind of time consuming, though. The chopping requires some time and attention. Also you should protect your kitchen by laying down pieces of newspaper on the floor or whatever, because things will definitely get messy. After you’re done with making your batch of kimchi, put it aside for a week (you will hate the smell), and then store it in the fridge for six months or so.

If you don’t want to go through the trouble of making your own kimchi, you can of course use store-bought. I paired this dish with roasted parsnip fries, coated in maple syrup and paprika powder. The perfect pick-me-up. All these flavors go really well with the spicy kimchi. Finish it with cheddar cheese and some sour cream and you are good to go! (When vegan, replace with a cashew sauce).

parsnip fries+with+caramelized+kimchi

(serves 2)

You need:

For the parsnip fries

  • 2 medium parsnips, scrubbed and cut in 1/2 inch sticks
  • 1/2 tbsp maple syrup
  • 1/2 tbsp olive oil
  • 1 tsp paprika powder, sweet/smoked
  • 1 tsp salt

For the caramelized kimchi

  • 1 cup kimchi (leave the zucchini out)
  • 1/4 cup muscovado sugar
  • 1 tbsp tamari
  • 1/2 onion, chopped finely (reserve half for later)
  • 1 tbsp olive oil

For the sriracha lime crème fraîche

  • 1/2 cup crème fraîche
  • 2 tsp sriracha
  • 1 tbsp lime juice + zest


  • scallion
  • cheddar cheese, grated

How to make it:

The parsnip fries

  1. Preheat the oven to 200C/400F.
  2. Coat the parsnip fries in oil and place on a baking sheet lined with parchment paper.
  3. Sprinkle with salt & paprika powder. Drizzle with maple syrup.
  4. Bake in the oven for 20 minutes. Then turn and bake for another 10 minutes. Remove from the oven and set aside.

The caramelized kimchi

  1. Place a skillet on medium fire. Add oil. Once hot, add half of the onion, kimchi, and sugar. Stir well. Add the tamari.
  2. Cook for about 10 minutes, stir frequently so it doesn’t burn. Lower the heat when you feel it’s cooking to fast. The kimchi should look glazed.

The sriracha lime crème fraîche

  1. Place all the ingredients in a small bowl. Stir until smooth. Set aside.
  2. To assemble, place the hot fries on a plate. Add the grated cheese so it can melt a little. Place a large scoop of kimchi on top and drizzle with crème fraîche. Finish with some cut scallions, the rest of the chopped onion, and perhaps some more cheese. Enjoy!
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