{"id":4737,"date":"2019-12-16T09:28:53","date_gmt":"2019-12-16T09:28:53","guid":{"rendered":"https:\/\/sinolin.co\/?p=4737"},"modified":"2019-12-23T04:05:25","modified_gmt":"2019-12-23T04:05:25","slug":"sticky-maple-roots-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/12\/16\/sticky-maple-roots-by-dapur-sinolin\/","title":{"rendered":"Sticky Maple Roots by Dapur Sinolin"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"  iframe-video\"><iframe loading=\"lazy\" title=\"Sticky Maple Roots | Dapur Sinolin\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ZPwWnJPabZc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>PREP: 10 MINS<\/p>\n\n\n\n<p>COOK: 30 MINS<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>4 large carrots, cut into thick batons<\/li><li>3 parsnips, cut into thick batons<\/li><li>40g butter<\/li><li>1 star anise<\/li><li>few thyme sprigs<\/li><li>3 tbsp maple syrup<\/li><\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol><li>Tip the carrots and parsnips into a large pan\nwith the butter, star anise, thyme, maple syrup and 250ml water. Season with\nsalt, then cover and boil for 10-15 mins until the water has evaporated and the\nvegetables are tender. Turn down the heat and cook until the carrots and\nparsnips are starting to caramelise and turn a light golden brown.<\/li><li>Shake the pan gently to cover the veg in the\nsticky syrup, then season with cracked black pepper and serve.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>PREP: 10 MINS COOK: 30 MINS Ingredients 4 large carrots, cut into thick batons 3 parsnips, cut into thick batons 40g butter 1 star anise few thyme sprigs 3 tbsp maple syrup Method Tip the carrots and parsnips into a large pan with the butter, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,7,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4737"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4737"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4737\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4774"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}