Parsnip Sauté

Preparation time: 15 minutes
Makes: 2 servings

• 1 large parsnip, peeled, cut into half moons
• 1 tablespoon agave nectar
• 1 tablespoon rice vinegar
• 2 tablespoons mirin (optional)
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon unrefined extra virgin olive oil
• 1/2 cup white or yellow onion, chopped
• 2 tablespoons green onion, chopped

Coat parsnip with agave, rice vinegar, mirin, salt and pepper. Let sit for 5 minutes. Heat sauté pan to medium high, then add olive oil. Saute onion until it becomes translucent. Add parsnip and sauté until golden brown and soft. Garnish with green onion.

Copyright 2009, Genevieve Sherrow, Original Recipe