I have been just LOVING nishime-style veggies lately.
If you haven't ever tried making veggies like this, then please do.
You won't regret it!
It's quite simple to do: it's just cooking layered veggies, with a tiny bit of water, for a long time. They're very lightly seasoned with sea salt or shoyu. But, the veggies become soft and buttery like no other technique i've ever tried. Parsnips and Carrots become extra sweet and yummy. In fact, T & I often have to rock paper scissors for the last piece of parsnip.
The one below was made with leeks, daikon, carrots & parsnip. It cooked have cooked down a little more so there was less liquid left, but I was in a bit of a rush.
Served with a really lazy "brown rice ball" and steamed greens.
Served with steamed greens, and millet soup with pinto beans and corn.
It's from The Hip Chick's Guide to Macrobioticsby Jessica Porter.
I don't often cook with onions, so I subbed some leeks in, instead.
Coming this week: a recap of my lifestyle & diet SPRING CLEANING experience.
What's your favourite nishime combination?