Since I bought the new scales and instantly gained half a stone, I have been actively trying to eat a little bit healthier and get some exercise.
Chinese style eating seems to suit me best, small amounts of meat, stir-fried with plenty of vegetables. Stir-fries always seem to pack plenty of flavour, and the mixture of textures from the softness of mushrooms to the crunch of water chestnuts satisfies the taste-buds.
I've actually lost ten pounds in the last few weeks, without really feeling that I am on a diet.
Our weekly veg box hasn't varied as much as my diet however, and potatoes and parsnips have started to mount up.
The potatoes I have tended to curry, making Aloo Ghobi with the excellent cauliflowers that have been arriving. The parsnips have had me puzzling though.
A few have been turned into soup, especially with globe artichokes or winter squashes. But I have been struggling to incorporate them into the light, oriental style dishes which have been our staple.
Yesterday, I finally worked out how to fit the parsnips in.
Honey-Glazed Parsnips with Lemon.
Peel the parsnips, core them, and cut into batons of finger width and length.
Steam for five or six minutes, until soft.
Heat a tiny amount of oil in a frying pan or wok, add the batons and allow to colour.
Toss them occasionally to colour lightly on all sides.
Add a couple of teaspoons of honey, toss to coat.
Grate over the zest of a fresh lemon, mix and serve.
Lemon-Glazed Parsnips, with Char Siu Pork Stir-Fry and Purple Sprouting Broccoli. Lovely.
Nine Out of Ten Cats Agree!