Ingredients:
¼ cup pine nuts
4 parsnips, peeled
2-4 beets (depending on size), peeled
4 large carrots (peeled, optional)
1½ teaspoons olive oil
juice of 1 orange
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground black pepper
Directions:
1. Heat a wok, or skillet, then add the pine nuts and toss until golden brown, remove and set aside.
2. Cut the parsnips, beets, and carrots into long, thin strips.
3. Heat the wok or skillet and add one-third of the oil. When the oil is hot, stir-fry the parsnips, beets, and carrot for 2-3 minutes. Remove and set aside.
4. Pour the orange juice into the wok or skillet and simmer for 2 minutes. Remove and keep warm.
5. Arrange the vegetables in bundles in the wok or skillet, and sprinkle with the coriander, sea salt, and freshly ground pepper.
6. Drizzle the orange juice over the vegetables and heat on medium-high heat for about 2-3 minutes to heat through. Sprinkle with the pine nuts and serve warm.
Serves 4