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Serves
2
Creator Notes
About a weeks ago I wanted nigella seeds for a recipe. They entirely got here in a large accumulate. I did now not want the accumulate to languish entirely to be aged the 3x a year once we do Indian food at dwelling. I desired to accumulate one other use for them in addition to the veteran ones. Additionally, I fancy greens in ribbon build, rutabaga, asparagus, carrots, zucchini, you title it. —Summer of Eggplant
Ingredients
1 tablespoon
Ghee (or butter)
1 – 3/4 – 1 lb.
Parsnip
1/2 teaspoon
Nigella seeds-
Sea salt
Instructions
- Toast the nigella seeds in a pan, be careful no longer to burn them since they’re black. They’ll splendid originate to change into fragrant. Take a long way off from warmth and situation aside.
- Pare the parsnip and cut it in to ribbons the use of the paring knife.
- Warmth the ghee (or butter) in a pan over a medium warmth. Add the parsnip ribbons and saute unless golden on the perimeters, roughly 7 minutes.
- Take a long way off from warmth and add in nigella seeds, tossing for even disbursement. Add desired amount of sea salt and support.
