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Learn moreEat as is or turn into soup by adding 2 cups veggie stock and after browning parsnips. Boil and puree.
Ingredients
- 2 lbs parsnips peeled and thinly sliced
- 1 T oil
- 1 large leek quartered and thinly sliced
- 1 T fresh ginger grated
- 1 clove garlic
- 1 T mirin
- 1 t curry powder
- sea salt
- fresh parsley for garnish
Preparation
- Steam parsnips until not quite tender. Remove and set aside.
- Saute leek, ginger, garlic and mirin in oil until leeks are tender.
- Add curry powder, and parsnips and saute until parsnips start to brown.
- Deglaze pan with a little water, releasing any browned bits from bottom.
- Season to taste with salt, top with chopped parsley and serve.