Spring Challenge Day 28- Nishime
Nishime Vegetables by Jessica Porter 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 carrots, cut into 2 inch “logs” Spring water 1/2 Teaspoon shoyu In a heavy pot with a heavy lid(preferably enameled cast iron)place […]
Spring Challenge Day 19- Parsnips with Moroccan Spices
Parsnips With Moroccan Spices 2 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp ground ginger 2 Tsp ground cinnamon 2 Lbs of parsnips 1 Tbsp olive oil 1 Tsp sea salt Peel parsnips, cut into thin slices. Heat olive oil in a large pan. Add 2 tbsp of the spice mix and stir into […]