Carrot and Turnip Kinpira

And now for some purity in the kitchen. Simplicity can't get much tastier — or healthier — than this. Kinpira is a Japanese style of coking in which vegetables are sautéed and then simmered with tamari sauce — it's a technique that's perfectly suited to root vegetables, and carrots and turnips are a beautiful and tasty combination for this kind of dish. Lightly seasoned with a bit of sea salt and toasted sesame seeds, sometimes there's nothing more satisfying this carrot and turnip kinpira, and it's been a standby in my kitchen for a long time now.

Carrot and Turnip Kinpira

Recipe by Lisa Turner Cuisine: Japanese Published on March 27, 2008 Extraordinarily simple, wonderfully nourishing and absolutely delicious sautéed carrots and turnips simmered with tamari sauce and tossed with toasted sesame seeds Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 2 tablespoons sesame seeds sesame oil 1 cup turnips, cut into matchsticks 2 cups carrots, cut into matchsticks pinch of sea salt 1 tablespoon tamari (soy) sauce, or to taste Instructions: Lightly toast the sesame seeds in a dry skillet over medium-low heat for 5 minutes or until fragrant and slightly golden. Transfer to a small bowl and set aside. Return the same skillet to the stove, brush with sesame oil, and raise the heat to medium. Add the turnips and carrots with a pinch of sea salt and sauté for 2 to 3 minutes. Add enough water to just cover the bottom of the pan. Cover and cook for 10 minutes or until the vegetables are almost cooked. Add tamari sauce to taste, cover again, and cook for 2 to 3 minutes more. Remove the cover and cook off any excess liquid. Toss in the sesame seeds and serve hot. Makes 3 servings