Lately I've been playing with creating lots of flavor without adding much seasoning. This dish uses early spring vegetables: the sorrel and parsnips add sweet and sour flavors. Young garlic has a brighter flavor than the mature plant. I served my meal with Bhutanese red rice, a personal favorite. You can serve it as a side dish, or add any kind of protein to make it into a main dish.
1 tablespoon olive oil
1 bunch (4 or 5 stalks) young garlic, chopped
3 parsnips, peeled and chopped
2 bunches sorrel, coarsely chopped
1/2-1 teaspoon salt
black pepper to taste
Heat the olive oil. Add the young garlic and cook for a few minutes on medium-low heat, until it's soft. Add the remaining ingredients and cook for 5 to 10 minutes longer, until the parsnips are tender.
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