I have one more root vegetable side dish to share. This dish was a flavor-packed way to enjoy the parsnips from my CSA share. The honey and coconut oil enhanced the natural sweetness of the parsnips.
The recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I omitted the coconut topping and modified the proportions. The original recipe advises not to use very large parsnips because they can taste bitter.
Yield: Serves 4 to 6
- 3 tablespoons coconut oil, preferably unrefined
- 1 tablespoon honey
- 1 tablespoon yellow or brown mustard seeds
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons curry powder
- Kosher salt and freshly ground black pepper
- 1 1/2 to 2 pounds parsnips, peeled and sliced 1/2 inch thick on a sharp diagonal (I used 8 medium parsnips)
- 1/2 cup lightly packed fresh basil, torn or chiffonade
- 3 tablespoons unsweetened wide-flake coconut, toasted, optional (see note)
- Lime wedges, to serve, optional
- In 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 1 1/4 cups water and 1/2 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. (*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.)
- Uncover and cook, stirring occasionally, until most of the water has evaporated, the parsnips begin to sizzle and a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Taste and season with salt and pepper.
- Transfer to a serving dish and spoon on any liquid remaining in the pot. Sprinkle with the basil and coconut, if using; serve with lime wedges, if desired.
Note: 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.