Author Notes
Hijiki can bring a mineral note to simple, starchy dishes. This one is very satisfying: comforting from the slightly caramelized parsnips and carrots and balanced with the brighter hijiki, zest, and chili flakes. This recipe uses Basic Hijiki no Nimono. —Katie Okamoto
Ingredients
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4
parsnips, peeled
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3 to 4
carrots, peeled
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1 tablespoon
neutral oil
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hot chili flakes, to taste
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1/4 cup
hijiki no nimono, prepared without carrots
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1
lemon (preferably organic), washed
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finishing salt, such as Maldon
Directions
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Preheat the oven to 425° F.
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Slice parsnips and carrots into medium-sized wedges of more or less uniform size, about 2 inches long and about 3/4-inch thick. Toss with oil and chili flakes. Roast for 15 minutes, or until the vegetables are tender and beginning to caramelize, but still have some bite.
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Allow the vegetables to cool slightly. Toss with hijiki no nimono, then shower with fresh lemon zest and plenty of sea salt.
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