After the holidays, which for my family is basically a three day eating marathon, I always crave some vitamin rich, low-fat, detox food. This bowl is filled with sauteed parsnips, carrots and sweet potatoes in a fragrant garlic ginger sauce- and it rests on my favorite homemade beet noodles. I love how this recipe takes advantage of all the winter produce available this time of year, but with a much lighter twist. Usually root veggies are heavily baked with butter or cream, but this really lightens up the starchy gems of winter. This recipe makes 4 servings, but to be honest I would double it the next time I make it because it was so good.
Ingredients – Makes 4 Servings
1 parsnip ($0.75)
1 carrot ($0.37)
2 tbsp. fresh ginger root, grated ($0.64)
1 yam ($0.78)
1/2 head garlic ($0.36)
2 beets ($1.62)
4 tbsp. vegetable oil ($0.20)
3 tbsp. soy sauce ($0.15)
1 tsp. 5 spice powder ($0.03)
1 tsp. sriracha, or other Asian hot sauce ($0.03)
1/3 cup water (free!)
1. Peel your carrots and parsnips and slice into delicate matchstick slices. Also peel and finely dice your yam. Set vegetables aside.
2. Mince your garlic and grate your ginger. Set aside.
3. Peel and spiralize your beets. Set aside.
4. Saute ginger and garlic with 2 tbsp. vegetable oil on low heat for 5 minutes.
5. Add in soy sauce and water- now throw in the parsnips, carrots, and sweet potatoes. Cover pot and cook over medium heat for 10 minutes.
6. After 10 minutes of cooking, add Chinese 5 spice and sriracha to the pot, mix well and cook for about 5 more minutes. When done, set aside.
7. Now, in a separate pan, saute your raw beet noodles with 2 tbsp. vegetable oil over high heat for 5 minutes. Set aside.
Now assemble your bowls and serve! I ate mine as is, but you could garnish with sesame seeds, cilantro, or additional hot sauce based on your taste.
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