Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Add the vegetable broth and onions. Cook until the onions are translucent, about 3 minutes.
Add the garlic and ginger, and cook for an additional 30 seconds.
Add the parsnips, carrots, and sweet potatoes. Stir and cook them until they’re tender, about 7–9 minutes. Add water, 2–4 tablespoons at a time, if necessary, to prevent sticking to the bottom of the pan.
Lower the heat to medium and stir in the apple juice, tamari, maple syrup, sesame seed oil (if using), and dried chilis (if using). Cook, stirring occasionally, until the sauce thickens and is reduced by half, about 7–10 minutes.
Remove from the heat and stir in the basil.
Chef's Notes
Substitutions
Use any root vegetables of choice in place of the root vegetables listed in the ingredients.
In place of basil, use cilantro or parsley. Chives would work too!
Sugar-free
In place of maple syrup, use date paste.
Prep Ahead
Prepare the root vegetables ahead of time by cutting them and placing them in an airtight container and store in the refrigerator for up to 2 days.
Storage
Store this dish in an airtight container in the refrigerator for 3–5 days.
Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Add the vegetable broth and onions. Cook until the onions are translucent, about 3 minutes.
Add the garlic and ginger, and cook for an additional 30 seconds.
Add the parsnips, carrots, and sweet potatoes. Stir and cook them until they’re tender, about 7–9 minutes. Add water, 2–4 tablespoons at a time, if necessary, to prevent sticking to the bottom of the pan.
Lower the heat to medium and stir in the apple juice, tamari, maple syrup, sesame seed oil (if using), and dried chilis (if using). Cook, stirring occasionally, until the sauce thickens and is reduced by half, about 7–10 minutes.
Remove from the heat and stir in the basil.
