Root Vegetables with Amazing Asian Sauce (adapted from a NY Times recipe called "Three Cup Vegetables")

Ingredients

• 6-8 cups of root vegetables - parsnips, celery root, beets, potatoes, fennel, turnips, anything goes. Try to include several. Chop them up into small uniform pieces, about 1/4 inch each. It’s ok if they are bigger; it will simply take longer to cook them.

• 2 tbls. avocado oil or ghee

• 10 garlic cloves, smashed and peeled

• 1 (2-inch) piece ginger, peeled and finely chopped

• ¾ cup Chinese rice wine

• 6 tablespoons soy sauce, or tamari (which is gluten free)

• 3 tablespoons toasted sesame oil

• 2 tablespoons dark brown sugar

• 2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes

• 2 cups fresh basil leaves, torn if large

• a bunch of green onions, chopped

  Wash and peel the root vegetables and place them in a bowl. Smash and peel the garlic cloves. Prepare the ginger.

  Heat up the avocado oil or ghee in a wok or a large skillet.

  Add the vegetables, ginger and garlic and cook them on medium-high heat for 7-10 minutes, stirring often.

  Mix the rest of the ingredients, except for the basil, in a bowl and then add them to the cooking vegetables.

  Cook, stirring often, at medium heat, for 10 minutes, or until the vegetables are done.

  Add the basil leaves and green onions to each bowl.