Yield: 4 Servings
|½ cup||Chopped onion|
|1 teaspoon||Chili powder|
|½ teaspoon||Cayenne; more for spicy curry|
|1 pounds||Parsnips; peeled and cubed|
|⅓ cup||Green peppers; cut into thin strips|
|¼ cup||Chopped peanuts|
Saute onion in oil in a 1½ quart pot for 5 to 8 minutes until golden.
Add spices and cook, stirring, for 1 minute. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy. Sauce will become quite thick.
Garnish with pepper strips and peanuts before serving.
NOTES : Formatted for MasterCook by Karen Sonnessa <ksonness@...>
Recipe by: Nikki & David Goldbeck, "American Wholefoods Cuisine" Posted to EAT-L Digest by Karen Sonnessa <ksonness@...> on Mar 12, 1998