THAI SPICED PARSNIPS
Just a slight Asian twist with a mild two-star
bite!
SERVES 4
2 teaspoons nonaromatic olive oil
1 red chile
2-inch piece gingerroot, peeled and cut into
thin slices
1 pound medium parsnips, peeled and cut into
¼-inch slices
1 cup low-sodium vegetable stock
(see page 288)
¼ teaspoon salt
1 teaspoon arrowroot or cornstarch mixed
with 1 tablespoon Th ai fish sauce (slurry)
2 tablespoons chopped fresh spearmint
1 tablespoon toasted sesame seeds
Heat the oil in a high-sided skillet over medium
high. Sauté the red chile and ginger 2 minutes to
break out the flavors. Add the parsnips and cook
5 minutes until golden brown.
Pour the stock into the skillet, cover, and
cook until the parsnips are tender, about 10
minutes. Add the salt, remove the chile, and stir
in the slurry. Heat to thicken and serve topped
with the mint and sesame seeds.
Per serving : 126 calories, 4 g fat, 0 g saturated fat, 22 g
carbohydrate, 2 g protein, 5 g dietary fi ber, 197 mg
sodium. Exchanges: 1½ Starch, 1 Fat, 3 Vegetable
PARSNIP • 205