STIR-FRIED CARROTS AND PARSNIPS WITH GINGER, MAPLE, AND FENNEL SEED
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 1/2 teaspoons fennel seeds
2 Tablespoons plus 1 teaspoon canola or peanut oil
3 - 4 small carrots cut into ½ x 2-inch sticks
3 - 4 small parsnips cut into ½ x 2-inch sticks
1 piece fresh ginger minced, about 2 Tablespoons
1. Stir soy sauce, vinegar, maple syrup, fennel seeds in small bowl; set aside.
2. Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil will begin to shimmer and smoke almost immediately). Fry carrots, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 2 minutes. Add parsnips; continue cooking in same manner until carrots are charred and parsnips are tender, 5 to 6 minutes longer.
3. Make a well in center of pan; mash ginger and remaining 1 teaspoon oil in pan with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables. Add maple mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. Serve immediately as a delicious side dish. |
