Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | canola oil |
| 1 | red chili pepper |
| 2 inches | peeled gingerroot, cut into thin slices |
| 1 lb | medium parsnips, peeled and cut into 1/4 inch slices |
| 1 cup | low-sodium vegetable broth |
| 1/4 tsp | salt |
| 1 tsp | cornstarch mixed with 1 tbsp water |
| 2 tbsp | chopped mint |
| 1 tbsp | toasted sesame seeds |
Directions
1. Heat the oil in a high-sided skillet on medium high. Saut� the chili pepper and ginger slices for 2 minutes to break out the flavors. Add the parsnips and cook until golden brown, about 5 minutes. 2. Pour the broth into the pan, cover and cook until the parsnips are tender. Add the salt, remove the chili pepper and stir in the slurry. Heat to thicken and served topped with mint and sesame seeds. Serves 4 Nutritional Information per serving: 134 calories, 4 g total fat, 1 g saturated fat, 24 g carb, 277 mg sodium, 6 g dietary fiber
Source: www.epicurious.com