& I dont plan on having any no time soon, so I’m clueless to what I will be eating for thanksgiving. I will be with my family for this event and I don’t expect them to change up the menu for me. I guess I will have to start looking online for alternatives since most likely I will have to bring my…
If you have the room and time, definitely make a dish to share! I recommend checking out my stuffing recipe or try curried parsnips. It’s a “side dish” but very satisfying. I prepared this with roasted garlic Brussels Sprouts and soysage stuffing.
- 2 lbs parsnips, peeled, halved, and thinly sliced
- 1 leek or 2 scallions or 1/2 medium yellow onion, diced
- 1 tbsp curry powder
- 2 tbsp rice vinegar (if it’s on hand!)
- dash of soy sauce
- 2 tbsp olive oil
- Garlic, crushed or minced
- Steam the parsnips until they are almost tender then remove from stove.
- In a frying pan, saute garlic, onion (or leek/scallions) in olive oil.
- Add mirin, soy sauce, curry powder, and salt. Add parsnips. Feel free to add a bit of water so that the veggies don’t stick.
- When the parsnips are tender and completely covered in curry, do a taste test. Add more salt, curry, or soy to taste.