2 pounds parsnips, peeled and thinly sliced
1 TBSP extra virgin olive oil
1 large leek, quartered and thinly sliced
1 TBSP grated fresh ginger
1 clove garlic, mince
1 TBSP mirin
1 tsp curry powder
Chopped fresh parsley for garnish
Steam sliced parsnips until not quite tender (time will vary depending on how think you’ve sliced them.) Remove from heat and set aside
In a large pan over medium heat, sauté leek ginger, garlic and mirin in oil until leeks are tender.
Add curry powder and parsnips and sauté until parsnips start to brown. Deglaze the pan with a little water, releasing any browned bits from the bottom of the pan.
Season to taste with salt. Top with chopped parsley and serve.
From Clean Food, a cookbook by Terry Walters