Oh, glorious fruit of the earth. Parsnip, I sing your praises.
Yusuke, noting parsnips’ similarities to the earthiness of gobo (a Japanese root vegetable), employed it in a fabulous kinpira.
He started with fresh chili pepper from our farmer’s market basket, thinly sliced and sauteed in a tiny bit of canola oil.
He added sliced carrots and parsnips and let it all sizzle.
For seasoning, he added 3 tbsp each of soy sauce and mirin. He also drizzled in a tiny bit of sesame oil for aroma. The last addition was sesame seeds.
Earthy and spicy!
Chez Yusuke 