SERVES:
4-6
INGREDIENTS:
2 cups peeled and rough chopped carrots
1 1/2 cups peeled and rough chopppe turnips
1 1/2 cups peeled and rough chopped parsnips (see procedure)
1/4 - 1/3 cup chopped fresh cilantro
1/4 - 1/3 cup thinly sliced green onion
1 Tbs finely minced fresh peeled ginger
approx. 1 cup orange juice
approx. 1 cup water (plus more if needed)
approx. 3 - 4 Tbs maple syrup (or to taste)
PROCEDURE:
Peel and rough chop 2 cups of carrots, peel and rough chop 1 1/2 cups of turnips and finely chop about 1/4 - 1/3 cup each of green onion and fresh cilantro and peel and finely mince about 1 Tbs of fresh ginger.
And, as far as the parsnips go, you can peel them and cut them into quarters lengthwise and remove the woody core before rough chopping about 1 1/2 cups of that as well.
It's important that the chopped vegetables are approximately the same size and you want to add the carrots, parsnips and turnips to a large pan and add an equal parts combination of water and orange juice, until it's 1/2-inch deep, and then turn the heat to high and let them cook along on high heat.
You want the pan to eventually be just about dry but you don't want it to dry out while the vegetables are cooking, so add a little more water if you need to.
And then, once the vegetables are cooked through, add the ginger, add a little maple syrup, cook that along for a minute and then finish with the chopped cilantro and green onions.
HINTS:
Use honey instead of maple syrup if you like. Just use more carrots instead of a combination of vegetables.