Sautéed Parsnips with Ginger, Maple, and Fennel Seeds

Name: Sautéed Parsnips with Ginger, Maple, and Fennel Seeds
Yield: Serves 4
Ingredients: 2 tablespoons, soy sauce; 2 tablespoons, balsamic vinegar; 1 tablespoon, maple syrup; 1½ teaspoons, fennel seeds; 2 tablespoons, minced fresh ginger; 2 tablespoons, minced fresh ginger; 2 tablespoons plus 1 teaspoon, vegetable oil; 1½ pounds, parsnips, peeled and cut into 2-inch-long by ½-inch-wide matchsticks

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This delicious and dead-easy one-pan side dish is simple enough to serve any night of the week but sophisticated enough for company.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4

TIME20 minutes

WHY THIS RECIPE WORKS

This delicious and dead-easy one-pan side dish will definitely linger in your mind. It's simple enough to serve any night of the week but sophisticated enough for company. Cooking the parsnips was a short project: Cutting them into uniform ...

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