In an effort to reduce my carbon footprint, I’ve started paying more attention to the seasonality of the fruits and vegetables I buy. This recipe, adapted from the one on The New York Times website, serves two people and features sweet potatoes, parsnips and turnips. It’s simple to prepare and very satisfying. Serve it over rice, noodles or even couscous.
1 Tbl canola oil
1 lb root vegetables: carrots, parsnips, sweet potatoes and/or turnips
1/2″ piece ginger, peeled and thinly sliced
5 garlic cloves, peeled and scored
6 Tbl Chinese rice wine (sake)
3 Tbl soy sauce
1.5 Tbl toasted sesame oil
1 Tbl dark brown sugar
1/8 teaspoon red-pepper flakes
1 cup (20 grams) fresh basil leaves, chiffonade
- Clean and peel vegetables. Cut into 1/4-inch slices and halve or quarter if large.
- Combine vegetables in a large bowl with garlic and ginger.
- In a separate and smaller bowl, combine rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Stir to combine.
- Heat cast iron skillet over medium heat for about 5 minutes.
- Add oil. Continue to heat until oil shimmers.
- Add vegetables, ginger and garlic to the pan.
- Cook 7 to 10 minutes. Stir occasionally. Vegetables will become tender-crisp and browned in spots.
- Lower heat and stir in rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes.
- Cook, stirring occasionally, 10 to 15 minutes.
- Remove from heat, and stir in the basil.
This Taiwanese-Inspired Sautéed Root Vegetables recipe serves 2.
Approximately 433 calories per serving.