Curry and Cinnamon Flavored Sauteed Parsnip

1. 1

   Peel the parsnip and cut into thin matchsticks.

2. 2

   Slice garlic thinly.

3. 3

   Put the chopped parsnip in a microwave-safe container, pour in 2 tablespoons of water, wrap loosely with plastic wrap, and microwave for 1 to 2 minutes (adjust the cooking time depending on the thickness of the chopped parsnip).

4. 4

   Heat the vegetable oil in a skillet and saute the garlic over medium heat.

5. 5

   Once the garlic starts to dance around...

6. 6

   Add the drained parsnip from Step 2, curry powder, cayenne papper (optional), and saute while stirring.

7. 7

   Keep the heat on medium.

8. 8

   Saute slowly until the parsnip is golden brown.

9. 9

   Turn off the heat and season it with salt.

10. 10

    Sprinkle on the cinnamon at the end.

11. 11

    [FYI] The size of a parsnip varies.

12. 12

    100 g without skin is about the length of a wine opener, as shown in the photo.

* Per serving · 4 servings · Values may vary.

No additional tips available.