I made this simple dish on Friday wanting something light in anticipation of a heavier Shabbat dinner.
Ingredients (per person):
- 2 small leeks
- 1 parsnip
- coarse sea salt
- olive oil
Wash and peel the parsnip. Carefully wash the leeks. Slice all vegetables coarsely. Steam for five and a half minutes for one portion, seven if you have doubled the ingredients. Once the vegetables are cooked, wait for a couple of minutes. Drizzle with olive oil and season to taste.
Nice on its own but also with baked salmon.
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Sounds good!
It is in fact really nice. I steamed the vegetables because I had them in the fridge but had no idea how they would turn out.
Such a beautiful photo with wonderful skies and scenic area.
I like the sound of the recipe, simple, yet good.
Thank you Jewacious. I must admit that this combination was a rather nice surprise.
It would be a lovely meal with a side of rice, too. My kind of food. If there’s a picnic table in that lovely scene, one could take it all in a picnic basket.
I like the idea of eating rice with this!
What does it mean to “slice coarsely?” I’m new at all of this…
I just meant that bits and chunks are nicer than thin slices (a few millimeters for the parsnips and a centimeter or two for the leeks).