ja_mageia

This recipe uses carrots and parsnips, but glaze can also be
drizzled over yams, sweet potatoes, winter squash or ham.
1-1/2 cups parsnips, peeled plus 1-1 1/2 cups carrots
both cut into 3/4” chunks
1 Tbsp sesame seeds
1 tsp oil or butter
3 Tbsp Sensei Sauce
3 Tbsp orange juice (pineapple juice can substitute)
1 Tbsp maple syrup (honey or brown sugar can substitute)
Steam parsnips and carrots until slightly soft. Toast sesame
seeds in medium sized skillet over medium heat, stirring
or shaking skillet to avoid burning. When they begin to brown
slightly, add oil or butter, Sensei Sauce, maple syrup and
juice, stirring constantly. Turn heat to medium high and add
carrots and parsnips. Stir constantly to coat the vegetables
until the sauce is reduced to a glaze.
You can try using more or less juice and/or maple syrup.
A very simple alternative recipe uses Sensei Sauce and maple
syrup only. Experiment!

12 oz packet of fresh cranberries
1/2 bottle Sensei Sauce
Boil sensei sauce and cranberries
until cranberries are broken and soft
Cover over desired meat

2 to 4 plums - 2.5” diameter with white centers and not quite ripe
1/2 - sweet onion
salt
2-4 T Sensei Sauce
Pit and slice plums into wedges.
Cut sweet onion into pieces and sauté in water until translucent.
Add plum wedges to onions
Add Sensei Sauce and lightly salt to taste while sautéing.
Serve as a side or topping!

1 bottle Sensei Sauce


In your favorite pan heat Sensei Sauce and bring to a low boil until the right consistency for either dipping or a glaze is achieved.