Are you also looking for creative recipes with roasted parsnips, leeks and kale? Or maybe wondering: "Can you stirfry that kale?" The answer is, yes. See how in this recipe
We are always buying so many imported vegetables to make exotic foods or cans/tins of things, but what about using our own seasonal winter veggies in new exotic ways. I actually find parsnips in stirfries especially delicious, because they develop this roasted caramelised sweetness that goes really well with the spicy sour salty soy stirfry sauce.
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/recipe-for-parsnips.png)
Ingredients for roasted parsnip stirfry
These are the ingredients that I have used for this Warming Winter stirfry with roasted parsnips, kale and leeks topped with fried eggs.
- Parsnip(s)
- Kale
- Leek
- Garlic
- Soy sauce
- Shichimi Togarashi (Japanese five spice, hot) (Amazon)
- Rice vinegar
- Honey/sugar
- Sesame oil
- Roasted crispy onions - optional (Amazon)
See the recipe card for the exact quantities.
How to cook parsnips, kale, leeks for the Warming Winter stirfry
![how to cut parsnips](https://thestuffedpepper.com/wp-content/uploads/2024/01/parsnips-and-kale-2.png)
Here is how to cut parsnips
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/parsnips-and-kale.png)
Cut the leeks and the remove the stems from the kale - tear it up
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/Parsnips-frying-in-wok.png)
Fry the parsnips in 2 tablespoons of vegetable oil in a wok at medium to high heat, until they are soft all the way through and golden with brown bits. It takes 10-15 mins. While the parsnips are cooking heat a pan for the fried eggs and begin frying the eggs so you have them ready. I flip them but you can also do sunny side up
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/Roastedparsnips-and-leeks-in-wok.png)
Add the chopped leeks to the roasted parsnips, saute for a minute until soft. Add the sauce (see recipe card for this) and let it cook briefly - 3-5 minutes. You can add a little water if the sauce cooks in too much. Tend to the frying eggs, so that they are ready before the next step where you add the kale.
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/Roastedparsnips-and-kale-in-wok.png)
Finally add the kale and let it cook while stirring for 2 minutes or until just soft and tender but still bright green. You have to add the kale just before serving because if it cooks too long it turns brown.
![](https://thestuffedpepper.com/wp-content/uploads/2024/01/Roastedparsnips-and-kale.png)
Serve with eggs on top and roasted onions and some of the chili spice.
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Substitutions
Also, here are some ideas if you don´t like or don´t have the exact ingredients available, or just prefer a different version.
- Parsnip - you can also use equal amount of celeriac, sweet potatoes, butternut squash, not quite the same flavour but they work ok.
- Kale - you can also use green cabbage, swiss chard or even tenderstem broccoli
- Leek - you can also use scallions or regular onions
- Eggs - you can leave these out. If you need some protein, you can also add chickpeas to the recipe. Simply cook those with the parsnips in the sauce before adding the kale.
This parsnips recipe is perfectly adaptable as you can see. It can even be served on cooked noodles or rice. Perhaps you don´t like it spicy or less spicy. Then simply leave out the shichimi or chili. You can also use a poached egg, or a hardboiled egg cut into wedges. I have also made it using sriracha sauce - simply add this to the sauce.
Equipment
For this recipe I used a seasoned old wok, and a good sharp knife and a chopping board. You likely have those
How to store the stirfry with roasted parsnips
The cooked recipe will keep a day or 2 in the fridge. But I don´t find this type of recipe benefits from being stored, so I recommend to eat it freshly prepapred. The kale looses its freshness I find. However, if you do wish to store it, you can cook it without adding the kale and set aside the amount you wish to store. Then simply heat it up again the next day and add the fresh kale to that portion and fry the eggs.
Top tip
Be sure to have enough sauce in the final dish. So keep a cup of water next to the wok so you can add it if it cooks dry.
FAQ
Can you stir fry kale?
Answer: Certainly, you can - it is excellent in stirfries. It absorbes the sauces really well and goes soft and tender and adds a bright green touch to the dish. Just be sure to add it last because it cooks quickly and once overcooked it goes brown.
How to cook frozen parsnips?
Answer: Usually these come in slices or cubes - so just roast or fry them like regular fresh parsnips. They made needs a bit longer. You can also cook them in an airfryer with a bit of oil and then add them to the dish.
Related
Looking for other recipes like this? Try these:
Pairing
Noodles or rice - or just on its own.
📖 Recipe
![Roast parsnip stir fry with leeks and kale](https://thestuffedpepper.com/wp-content/uploads/2024/01/Featured-roast-parsnip-stirfry-300x300.jpg)
Warming Winter stirfry with roasted parsnips, kale and leeks topped with fried eggs
Equipment
- 1 wok or frying pan
- 1 small frying pan for the eggs
- 1 knife
- 1 Chopping board
- 1 small bowl for mixing the sauce
Ingredients
- 1 large parsnip, or 2 small ones
- 2 tablespoons vegetable oil I used coconut oil
- 1 medium sized leek Mine was not very large. Use half it is large
- 5 stalks of fresh kale. Or handfull if you have it chopped.
Sauce/marinade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove of garlic, minced
- ½ tablespoon srichacha sauce (optional) Or use ketchup Also slightly hot, so use ketchup if you prefer a less hot dish
- 1 teaspoon roasted sesame oil Adds a nutty flavour - try not to leave it out
- ½ teaspoon honey/sugar
- 100 ml water You can thin the sauce to the desired taste and texture.
- ½ teaspoon shicimi togarashi - japanise 7 spice Careful here -as it is rather spicy. So don´t follow this amount blindly. Test it first with a pinch. Or use chili flakes to taste
Fried eggs
- 2 tablespoons oil
- 2 eggs
Instructions
- Step 1. Prepare the vegetables. Wash and peel the parsnip(s). Wash the kale, Wash the leek well - they can be quite dirty inside near the top and you don´t want a sandy crunch.
- Step 2. Chop the parsnip(s) into evenly sized smaller pieces/cubes - see picture.Slice the leek. Remove the stem from the kale and tear into bitesized pieces. Set aside
Step 3. Prepare the marinade. In a small bowl mix soy sauce, rice vinegar, minced garlic, sriracha sauce/ketchup, sesame oil, honey/sugar, water. Whisk with a fork. Add shicimi togarashi (or chili flakes) last to taste
- Step 4. Heat the wok with the oil. When oil is hot add the parsnips and fry them for 10-15 mins at medium to high heat until they are cooked all the way through and slightly brown with dark spots and caramelised. While they are cooking heat up the pan for the fried eggs and begin frying the eggs so they are ready.
- Step 5. Add the leeks to the parsnips and sautee them for 1 minute until soft but still green. Add the sauce and let it cook for 3 minutes, Here you can also add other ingredients such as chickpeas. Be ready to add water if the sauce cooks in. While this is cooking tend to the eggs on the other pan and set them aside once they are done. I prefer the yolk to still be soft.
- Step 6. Add the kale to the wok, mix let it steam in the sauce for 1 minute or until tender and bright green - be careful not to overcook it as it will turn brown. Serve in a deep dish with the fried eggs on top. Drizzle with roasted onions, and more 7 spice (if you like it spicy) and serve. Enjoy!
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