Sautéed Parsnips with Ginger, Maple, and Fennel Seeds

Name: Sautéed Parsnips with Ginger, Maple, and Fennel Seeds
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

Main Courses
Vegetarian
Vegan

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

SERVES 4

TIME 20 minutes

Why This Recipe Works

This is a members' feature.