Parsnips Stirfry

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FENNEL AND PARSNIPS: TWO THINGS THAT FOLKS HAVE A HARD TIME FIGURING OUT HOW TO USE. WELL, LOOK NO FURTHER! THIS ONE IS QUICK, EASY, AND ALL THINGS SAVORY FOR COOLER WINTER DAYS.

Adapted from The Roasted Root blog.

INGREDIENTS

  • 2 tablespoons grapeseed oil or olive oil
  • ½ large yellow onion sliced
  • 1 large bulb fennel sliced
  • 2 large parsnips peeled and chopped
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 2 tablespoons coconut aminos*
  • ½ teaspoon sea salt or to taste
  • 1 tablespoons to 2 butter
  • Cooked quinoa or cauliflower rice for serving

INSTRUCTIONS

  1. Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
  2. Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes. Remove the cover, and continue sauteing another 8 to 12 minutes, until vegetables reach desired “done-ness” (Note: if you need more liquid at any point, add a small amount of water or more coconut aminos)
  3. Add the salt and grass-fed butter, stir to incorporate.
  4. Serve stir fry with choice of cooked quinoa or cauliflower rice.

*You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.

recipeIan Thorp