Tasty Carrots and Parsnips

This recipe is so simple and yet so tasty. The quantities are quite vague so that you can design this dish to your taste, especially in terms of the garlic and ginger. It is lovely as a vegetable dish with fish on a cold winter’s evening.

 

• Carrots (organic preferred)

• Parsnips (organic preferred)

• 5ml (1 tsp) organic extra virgin olive oil

• Fresh root ginger, peeled and grated, to taste

• Garlic, crushed, to taste

• Tamari or soya sauce, to taste

• 5ml (one teaspoon) maple syrup, to taste.

If the carrot and parsnips are organic, then leave the skins on, otherwise peel. Cut into wedges. Heat the oil in a wok and add in the ginger and garlic. Then add the vegetables and stir for a couple of minutes. Add 250ml (8 fl oz) of water, the soya sauce and maple syrup. Cover and cook for about 10 minutes until almost all the liquid has evaporated.

This entry was posted on Tuesday, January 1st, 2008 at 1:00 am and is filed under Arthritis, Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.