{"id":99,"date":"2010-02-16T01:46:22","date_gmt":"2010-02-16T01:46:22","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/02\/16\/curried-parsnips\/"},"modified":"2010-02-16T01:46:22","modified_gmt":"2010-02-16T01:46:22","slug":"curried-parsnips","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/02\/16\/curried-parsnips\/","title":{"rendered":"Curried Parsnips+"},"content":{"rendered":"<p><img decoding=\"async\" src=\"images\/stories\/ourpics\/parsnips.jpg\" border=\"0\" \/><\/p>\n<p>Another recipe from &#8220;<a href=\"http:\/\/www.terryskitchen.net\/clean-food\/\" target=\"_blank\">Clean Food<\/a>&#8220;<\/p>\n<p>I have been basically cutting this in half.<\/p>\n<ul>\n<li>2 lbs. parsnips, peeled and thinly sliced (1\/4&#8243; or so)<\/li>\n<li>1 Tbsp olive oil<\/li>\n<li>1 large leek, quartered (how do you do that?) and thinly sliced<\/li>\n<li>1 Tbsp grated fresh ginger (we use the tube)<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>1 Tbsp mirin (I have not been using this&#8230;)<\/li>\n<li>1 tsp curry powder<\/li>\n<\/ul>\n<p>Steam sliced parsnips until not quite tender (time will vary depending on how thick you&#8217;ve sliced your parsnips).\u00a0 Remove from heat and set aside.<\/p>\n<p>In large pan over medium heat, saute leek, ginger, garlic and mirin in oil until leeks are tender.\u00a0 Add curry powder and parsnips and saute until parsnips start to brown.\u00a0 Deglaze pan with a little water, releasing any browned bits from the bottom of the pan.\u00a0 Season to taste with salt.<\/p>\n<p>Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another recipe from &#8220;Clean Food&#8220; I have been basically cutting this in half. 2 lbs. parsnips, peeled and thinly sliced (1\/4&#8243; or so) 1 Tbsp olive oil 1 large leek, quartered (how do you do that?) and thinly sliced 1 Tbsp grated fresh ginger (we use the tube) 1 garlic clove, minced 1 Tbsp mirin &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/02\/16\/curried-parsnips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Curried Parsnips+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-99","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/99","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=99"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/99\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=99"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=99"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=99"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}