Name: Quick-Braised Root Vegetables with Hoisin
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Cuisine: Chinese
Ingredients: 2 tablespoons peanut or neutral oil, like corn or grapeseed; 3 scallions, trimmed and cut into 1-inch lengths; 1 tablespoon soy sauce; 2 tablespoons hoisin sauce; 2 celery stalks, roughly chopped; 1 tablespoon chopped garlic; 4 parsnips, peeled and roughly chopped; 1 tablespoon peeled and minced fresh ginger; 4 medium carrots, roughly chopped

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A simple braised dish that brings a new look to root vegetables. Serve with stir-fries or with plain grilled or broiled fish.

Other vegetables you can prepare this way: turnips and radishes of any type will fill in nicely for the carrots or parsnips.

Ingredients

2 tablespoons peanut or neutral oil, like corn or grapeseed
1 tablespoon

Method

Heat a wok or large skillet with a lid over medium-high heat for about 3 minutes, or until it is quite hot. Add the oil, garlic, and ginger and stir for 10 seconds. Add the vegetables and cook, stirring, until they begin to brown, 2 or 3 minutes.
Lower the heat to medium and add ½ cup<

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Quick-Braised Root Vegetables with Hoisin

Ingredients

Method

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