Nabe of parsnips, celeriac and soy beans with red rice

Nabe of parsnips, celeriac and soy beans with red rice

This is a Japanese-style recipe for a nabe or hotpot, but with parsnips (パースニップ) and celeriac (セレリアック), two root vegetables that are less common in Japan. You need several typically Japanese ingredients for this but I bought everything in the local supermarket except the wakame, which I bought in a local Chinese supermarket.

This reciped requires 30 minutes soaking time followed by 20 minutes cooking time.

           • 625 kcal per person  


For two people:

  • Main ingredients:
    • about 200 g parsnips (1 large one)
    • about 200 g celeriac (half a bulb)
    • a cup of frozen soy beans
    • 1 cup of red rice (if you can’t find it, brown rice is also fine)
  • For seasoning I used:
    • 5 dried shiitake mushrooms
    • a 2 cm piece of ginger, thinly sliced
    • 1 piece of konbu (about 5x10cm)
    • 1 tablespoon miso
    • 2 teaspoons dried wakame
    • 2 teaspoons mirin (sweet rice wine, optional)


  • Soaking: 30 minutes
    • Boil a cup of water and soak the shiitake for 30 minutes.
    • Meanwhile, put the rice and konbu together in a pot with 2 cups of cold water and soak for 30 minutes.
    • Meanwhile, soak the wakame for 15 minutes in a pot of cold water.
    • After soaking the shiitake, slice them thinly.
  • Cooking: 20 minutes
    • Cook the rice with the konbu for 6 minutes, either on the hob or in the microwave at full power (900W).
    • Meanwhile, cook the beans for 3 minutes in the microwave at full power (900W).
    • Soak the wakame in about half a liter of water. It will increase in volume by up to 6 times.
    • Wash and clean the parsnip and celeriac.
    • Cut the vegetables in pieces of about 2 by 3 cm and about 3 mm thick.
    • Slice the ginger as thin as you can.
    • Put the vegetables and ginger in a microwave pot and add the mirin. Cook for 6 minutes at full power (900 W).
    • Take the pot out of the microwave and pour about 100 ml of the cooking liquid into a bowl. Add a few tablespoons of the soaking liquid of the shiitake. Put the miso into the bowl and mix until it is dissolved.
    • Drain the wakame and add it to microwave pot.
    • Add the beans to the microwave pot.
    • Drain the shiitake, squeeze them gently to remove some of the liquid and slice them thinly. Add them to the microwave pot.
    • Pour the miso mixture over the other ingredients and mix.
    • Cook for 2 minutes at full power (900 W).
  • Serve with the rice and season to taste with shichimi togarashi and golden sesame seeds.

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