Pan-fried parsnips Ingredients: 1 knob of butter - 3 sprigs of - parsley - 2 pinches of - salt - 2 turns of the grinder of - pepper - 6 - parsnips - 1 tablespoon of - walnut (or grapeseed) oil - 2 tablespoons of - soy cooking - 4 drops of - tamari (soy sauce).
Utensils： 1 Set 3 frying pans best frying pans- 1 peeler- 1 Kitchen knives knife- 1 Wooden spoon 1 tablespoon- 1 kitchen scales-
Total time:
15 min
Preparation:
5 min -
Cooking:
10 min
Phase 1
Wash the parsnips well (brush them vigorously under water) becausewe are not going to peel them (I found that it gave a nice consistency to the bite). Cut them into thin slices (+/- 2mm), including the sharp end of the root.
Phase 2
Put a knob of butter and a tablespoon of water (or two if the parsnips seem dry) in a pan, heat over low heat. Add the parsnip slices and a few parsley leaves, season lightly with salt and pepper (do not hide the slightly sweet taste that the parsnips will take on)
Phase 3
When the parsnips have taken on a pretty hazelnut color, add a tablespoon of walnut oil, add 1 tablespoon of cooking soy (or more if you like, but you just need to coat the parsnip slices "generously", without drowning them). Mix for 20 seconds, then add 3 or 4 drops (no more!!!) of tamari (soy sauce). Stir for another 20 seconds.
Phase 4
STOP EVERYTHING and AT THE TABLE. It tastes a little like caramelized sweet potato.ee, mmmmmmmmhhhhhhh...
Utensils： 1 Set 3 frying pans best frying pans- 1 peeler- 1 Kitchen knives knife- 1 Wooden spoon 1 tablespoon- 1 kitchen scales-
Total time:
15 min
Preparation:
5 min -
Cooking:
10 min
Phase 1
Wash the parsnips well (brush them vigorously under water) becausewe are not going to peel them (I found that it gave a nice consistency to the bite). Cut them into thin slices (+/- 2mm), including the sharp end of the root.
Phase 2
Put a knob of butter and a tablespoon of water (or two if the parsnips seem dry) in a pan, heat over low heat. Add the parsnip slices and a few parsley leaves, season lightly with salt and pepper (do not hide the slightly sweet taste that the parsnips will take on)
Phase 3
When the parsnips have taken on a pretty hazelnut color, add a tablespoon of walnut oil, add 1 tablespoon of cooking soy (or more if you like, but you just need to coat the parsnip slices "generously", without drowning them). Mix for 20 seconds, then add 3 or 4 drops (no more!!!) of tamari (soy sauce). Stir for another 20 seconds.
Phase 4
STOP EVERYTHING and AT THE TABLE. It tastes a little like caramelized sweet potato.ee, mmmmmmmmhhhhhhh...