Sauteed & Simmered Parsnips (K

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Parsnip		1
Carrot (medium)		1
Egg		1
Salt		a pinch
Sesame oil		1 tbsp
Soy sauce		2 tbsp
Sake or white wine		2 tbsp
Mirin or golden syrup		1 tbsp
Sesame seeds		as you like

Method

Prep

3min

Cook

7min

Peel the parsnip and carrot and cut into 5mm flat batons.

Beat the egg and add the salt. Put some oil in a frying pan and make a lightly scrambled egg.

Only half cook the egg and remove to a plate. You'll cook it further later.

Put the sesame oil in the frying pan and fry the parsnips and carrots.

When the vegetables are softened, add the soy sauce, sake and mirin.

When it's nicely combined, turn the heat off to cook on residual heat.

Return the egg to the pan, turn the heat on high and fry again to incorporate.

Transfer to a serving dish and sprinkle with plenty of sesame seeds.

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