Recipe: Cavolo Nero and Mushroom Stir Fry with Marinaded Beetroot, Parsnip, Carrot and Zucchini Rice

Cavolo Nero and Mushroom Stir Fry with Marinaded Beetroot, Parsnip, Carrot and Zucchini Rice came about because I wanted to create a quick and easy stir fry that retained raw elements too.

Here I lightly stir fry the cavolo nero with mushroom and then switch off the heat and allow the sauce to marinade with the parsnip, carrot and zucchini to create this lush light dish.

This dish got me through a day of talks, going from one event to another and meeting up with a friend, Alan Martin for drinks.

https://www.ethivegan.com/recipe-cavolo-nero-and-mushroom-stir-fry/