Miso Root Vegetables

Servings

about 1 cup

COOKING TIME

45 Minutes

This recipe can be multiplied and makes great leftovers, hot or cold.

1 Tbsp. White miso (red miso is best)

2 tsp. Low sodium soy sauce (or gluten-free tamari sauce

2 Tbsp. Maple syrup

1/2 lime yields Lime juice, raw

2 tsp. Sesame oil

4 large Green onions (sliced crosswise; keep the green and white parts separate)

2 tsp. Ginger root, raw (peeled and minced)

2 Medium stalk Celery, raw (diced)

8 ounces Carrots, raw (peeled and diced)

8 ounces Parsnips, raw (peeled and diced)

Place the miso, soy sauce, maple syrup and lime juice in a bowl and whisk until smooth. Set aside.

Place the sesame oil in a large skillet or wok over medium high heat.

Add the white part of the green onions (set the green part aside) and the ginger to the pan.

Cook for about two minutes. Stir frequently.

Add the celery, carrots and parsnips. Toss well.

Cover and cook for about 10 minutes. Toss the vegetables about every two minutes but keep covered in between.

Add the miso mixture and toss well to coat the vegetables well.

Cover and cook for another 10 minutes until the carrots and parsnips are slightly tender.

Add the green part of the green onions. Toss well and serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish, and check to make sure the miso is gluten-free.

This is NOT a low sodium recipe.

This is a great side dish to serve with Asian meals. It is also perfect with a simple piece of seared tuna or chicken breast.

E.M. Cioran, Russian Philosopher