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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 […]