Spring Challenge Day 17- Nishime Vegetables

Nishime Vegetables

1-Inch piece dried kombu

1 Medium onion, cut into wedges

6 Inches diakon, cut into thick rounds

3 Medium parsnips, cut into thick diagonal slices

2 Medium caroots, cut into 2 inch “logs”

Spring water

1/2 Teaspoon shoyu

In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add the onion. Layer the diakon, carrots,and parsnips, respectively. Pour roughly 1 inch of spring water into the pot. Cover and bring to a boil. Reduce heat and let simmer 10-15 minutes or until carrots are soft. Season with shoyu and simmer 5 more minutes. Remove the kombu and discard or slice into thin strips and return to  pot. Serve.

- Mmmmmmmmm So good. I also added turnip to this dish.

All recipes are printed with permission from Jessica Porter

Tagged as: carrots, daikon, Jessica Porter, kombu, macrobiotic, macrobiotic recipes, Macrobiotics, macromom, nishime, root vegetables, Sarah forrester wendt, spring challenge, spring cooking challenge, vegan recipes, vegetarian