Parsnip kinpira

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!

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