1 small yellow onion
2 medium parsnips
2 teaspoons toasted sesame oil
1 handful sea palm pieces
1/4 cup water
1 teaspoon tamari
1 teaspoon mirin
- Slice onion into thin strips.
- Slice parsnips into 1/2-inch rounds.
- Heat oil in large sauté pan.
- Add onions and parsnips and sauté 5 minutes, stirring often.
- Add sea palm and1/4 cup water, cover and cook over low heat another 15-20 minutes, until parsnips are tender.
- Remove cover, add tamari and mirin.
- Mix gently, and serve.