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Recipe of the Month

Every month Val will post a simple basic recipe for quick reference, and they will be archived so you can come back anytime to see recipe again.

November - Parsnips and Carrots

4 parsnips, cut
4 carrots, cut
1 T. corn oil
1 T. brown rice vinegar
1 T. brown rice syrup
1 T. ume vinegar
1 tbls. tamari
pinch sea salt
1 T. tarragon
2 T. arrowroot
1/4 cup water

Place vegetables in a pot. Mix the liquid ingredients together and then pour over vegetables. Cook for about 15 minutes until vegetables are fork tender. Sprinkle arrowroot over vegetables and mix in to make sauce thick. Sprinkle tarragon over vegetables, mix and serve.

 

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