Sautéed Brussels Carrots and Parsnips in Ponzu

Sautéed Brussels Carrots and Parsnips

      Sautéed Brussels Carrots and Parsnips in Ponzu

Sautéed Brussels Carrots and Parsnips
Sautéed Brussels Carrots and Parsnips

It’s the Ponzu that’s the star of my Sautéed Brussels Carrots and Parsnips in Ponzu! Ponzu sauce is so versatile that you will want to make a lot of it to have on hand when you need it as an oriental dipping sauce or a seasoning for salads and vegetables. Here is the ponzu sauce recipe:

In a large mason jar with lid combine

1/2 cup water

1/2 cup organic lime juice

1/2 cup Japanese Marin, Eden 

1/2 cup organic shoyu or soy sauce

1/2 cup rice vinegar 

1 teaspoon Korean pepper flakes

1 tablespoon dashi, Eden

Shake well 

Now in a caste iron skillet combine

2 cups trimmed organic brussel sprouts tossed with organic sesame oil, salt, pepper and dried organic thyme leaves

In a second caste iron skillet combine 

3 cups trimmed and sliced organic carrots and parsnips tossed with extra virgin olive oil, salt, pepper and dried organic thyme leaves 

On high heat, sauté each vegetable filled skillet undisturbed for about 5 minutes until vegetables are nicely browned 

Then flip the vegetables add a generous amount of ponzu in each skillet

Cover the skillets and simmer and shake until vegetables are cooked through; for the  brussel sprouts, about 2 more minutes; for the carrots and parsnips about 3-4 more minutes

Combine the two together and transfer to a serving dish

My Sautéed Brussels Carrots and Parsnips in Ponzu is a delicious side dish for the holidays! Enjoy

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