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.