1 tablespoon peeled and diced, fresh ginger
1 green onion, roughly chopped
1/4 bunch fresh cilantro
Juice of 1/2 an orange
1 to 2 tablespoons minced, fresh parsley
1/2 teaspoon minced, fresh garlic
1 1/2 tablespoons sesame oil
1/4 cup mirin wine
1 tablespoon olive oil
3/4 cup julienned carrots
3/4 cup julienned parsnips
3/4 cup julienned daikon radish
3/4 cup julienned yellow beet
3/4 cup julienned celeriac (celery root)
3/4 cup julienned turnip
Hot, cooked jasmine or basmati rice, for serving

To prepare sauce, place the ginger, green onion, cilantro, orange juice, parsley, garlic, sesame oil and mirin in a blender and puree until smooth.

Heat the olive oil in saute pan over high heat. Add the carrots, parsnips, daikon radish, yellow beet, celeriac (celery root) and turnip and quickly saute a minute or 2, keeping vegetables moving. Add sauce, toss a couple times and cook 2 minutes, keeping vegetables moving, until they are crisp-tender. Serve with the rice.

Makes 4 servings.

— Recipe from Cafe Manna in Brookfield, Wis.