Postelsia Vegetata
Serves 4

1/2 oz. sea palm fronds
1 large carrot
1 medium onion
1 Tbs. shoyu
1 Tbs. sesame oil
Rinse palm fronds and soak in water for 20 minutes. Peel onion and slice into thin crescents. Heat skillet, add oil, onion and lower flame to medium low. Add a few grains of sea salt and cover. Wash carrot and cut into matchsticks, add to sauteing onions when they are opaque, stir gently and cover. Drain the palm fronds and cut in 1 1/2" lengths, add to vegetables, stir and cover. Cook 5 minutes covered, add water to 1/3 depth of vegetables, cover and simmer until almost absorbed, add shoyu with 1 Tbs. water and cook 5 minutes more. Garnish with chopped parsley.