If I were to guess the one thing most people are wishing for in 2009, I would have to go with good fortune. Tough economic times have taken hold, and while hard work perseveres, a little good luck and some well wishes never hurt!
Having read quite a bit about traditional foods of good fortune consumed during the Chinese New Year, I was curious if we Westerners had any traditions of our own. Too my pleasant surprise, I discovered quite a few. Leafy greens signify, you guessed it, the almighty (or not so might, depending on the day) dollar, and black-eyed peas arose as a symbol of prosperity from a Civil War legend. Pork symbolizes progress and pushing forward; something that we could use a little of too. You will find many delicious New Year’s day recipes using these foods (see some of my suggestions below), but something seemed to be missing in my mind … the coins! …
Brilliant in color and packed with nutrients, these carrot and parsnip coins could not only be considered a symbol of good fortune and prosperity, but also of health and well being for the New Year. Really, what more could we wish for?
Foodie Words of New Year Warning
All good symbols can be counteracted by an evil one. Try to hold out on those cravings for luxurious lobster (if not simply for the ridiculous price tag!). They travel backward, which symbolizes setbacks when consumed for New Year’s – we certainly don’t need more of those! Also, for you frugal foodies, take a day break from chicken; they scratch backwards, which can cause dwelling in the past. In fact, all “winged” fowl could cause good luck to “fly away.” Not that I am superstitious or anything!
Special Diet Notes: Lightly Glazed Carrot and Parsnip Coins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.
- 2 cups vegetable broth, or more as needed (can sub water)
- 1 pound carrots, peeled and sliced into ¼ inch rounds
- 1 pound parsnips, peeled and sliced into ¼ inch rounds
- 1 tablespoon oil or dairy-free buttery spread (I used coconut oil – goes beautifully with root veggies!)
- 2 teaspoons honey, maple syrup, or agave nectar
- 1 small onion, sliced into thin wedges
- ⅛ teaspoon salt, or to taste
- Bring the broth to a boil in a medium saucepan. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables. You can optionally reserve the broth for soup.
- Heat the oil or buttery spread in a large skillet over medium-low heat. Add the onions and saute until tender and translucent, 3 to 5 minutes. Add the sweetener, carrots, and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through. Season with salt.