Name: Glazed Root Vegetables with Ginger and Garlic
Yield: Makes: 2 main-course or 4 side-dish servings
Ingredients: 4 carrots; 2 parsnips; 1 tablespoon Oriental sesame oil; 1 small celery root; 1 clove garlic; 1 piece (1 inch) fresh ginger; 2 white turnips; 2 sweet potatoes; Salt and freshly ground black pepper; ½ cup water; 1 tablespoon soy sauce; 2 teaspoons sugar

Preparation info

Makes:
2
main-course

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

For dinner I serve a portion of these sweet soy-glazed vegetables along with kasha or lamb chops.

Although I like to cook different root vegetables together, purists can stick to a single variety if they wish.

Ingredients

1 piece (1 inch) fresh ginger
1 clove garlic
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Dinner
Vegan

Method

Peel and mince the ginger and garlic. Peel all the vegetables and cut them into ¾-inch cubes.
Heat the sesame oil in a large skillet over medium-high heat until very hot. Add the ginger and garlic and stir-fry for 10 seconds just to release their aroma.
Add the soy sauce, water, and sugar along with the vegetables. Cover the skillet and simmer over low h

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Ingredients

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