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Curried Parsnips with Basil and Coconut
This recipe uses a one-pot, two-step cooking technique, first simmering parsnips in a small amount of water in a covered pot, then removing the lid and letting the liquid cook off. This ensures perfectly cooked vegetables that are nicely glazed. The flavors of curry, turmeric and mustard seeds are a good counterpoint to the naturally sweet parsnips; crisp coconut flakes add another layer of flavor and some crunch. To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.
4 to 6
Servings
Tip
Don’t use super-sized parsnips, as we’ve found they can taste bitter. Look for ones that are medium to large and weigh about 6 ounces each. Also, don’t stir more than once or twice while the parsnips are simmering in the covered pot. Lifting the lid allows heat and steam to escape, which slows the cooking and may cause the pot to run dry.
20 minutes
Ingredients
-
3
tablespoons coconut oil, preferably unrefined
-
1
tablespoon honey
Directions
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01In a large Dutch oven over medium, combine the oil, honey, mustard seeds, turmeric and curry powder. Cook, stirring, until the mixture is fragrant, about 1 minute. Add 1¼ cups water and ½ teaspoon each salt and pepper, then bring to a simmer. Stir in the parsnips and return to a simmer. Cover and cook, stirring once or twice, until the parsnips are almost tender, 5 to 7 minutes.
