Peel the parsnip and cut into thin matchsticks. Slice garlic thinly.
Put the chopped parsnip in a microwave-safe container, pour in 2 tablespoons of water, wrap loosely with plastic wrap, and microwave for 1 to 2 minutes (adjust the cooking time depending on the thickness of the chopped parsnip).
Heat the vegetable oil in a skillet and sauté the garlic over medium heat. Once the garlic starts to dance around...
Add the drained parsnip from Step 2, curry powder, cayenne papper (optional), and sauté while stirring. Keep the heat on medium.
Sauté slowly until the parsnip is golden brown. Turn off the heat and season it with salt. Sprinkle on the cinnamon at the end.
[FYI] The size of a parsnip varies. 100 g without skin is about the length of a wine opener, as shown in the photo.
Story Behind this Recipe
I got the idea of sautéing a parsnip with curry powder from a curry-flavored parsnip soup recipe. That idea eventually led to this recipe.
-Microwaving the parsnip will decrease the sautéing time. It also increases the sweetness. I recommend sautéing until golden brown and fragrant. -Cayenne pepper brings out the flavor, but it is optional.