Spice Things Up A Bit

If you've passed over parsnips because of their pale color, choosing the bright orange carrots instead, you should know that this white-fleshed tuber has a lovely natural sweetness that goes especially well with spicy seasonings. Put this vegan Indian-inspired recipe on your weekly menu for a tasty change in your side dish offerings.

If you've passed over parsnips because of their pale color, choosing the bright orange carrots instead, you should know that this white-fleshed tuber has a lovely natural sweetness that goes especially well with spicy seasonings. Put this vegan Indian-inspired recipe on your weekly menu for a tasty change in your side dish offerings.

Indian Spiced Parsnips (Serves 4 to 6)

Ingredients:

    • 1 pound parsnips, cut into 1-inch chunks

    • 1 teaspoon salt

    • 2 tablespoons olive oil

    • 1 onion, halved, thinly sliced

    • 1 jalapeno, seeded, minced

    • 3 cloves garlic, minced

    • 2 teaspoons curry powder

    • 1 teaspoon ground cumin

    • Generous pinch of cardamom

    • 1 cup coconut milk

    • Grated zest and juice of 1 lemon

    • 1/4 cup chopped fresh cilantro

Directions:

  1. Place parsnips in a large saucepan, sprinkle with salt, and fill saucepan with water to cover parsnips. Bring to a boil over high heat, reduce heat to medium-low and simmer for 15 minutes or until parsnips are tender. Drain and set aside.
  2. Heat oil in a large skillet over medium heat. Cook onion and jalapeno, stirring often, until the onion softens. Sprinkle with garlic and spices and cook, stirring often, for 1 to 2 minutes.
  3. Add parsnips and cook, stirring often, for about 1 minute to heat through and coat parsnips with seasonings.
  4. Stir in coconut milk, lemon zest, and juice. Simmer for 5 to 6 minutes or until coconut milk thickens slightly.
  5. Stir in cilantro and serve immediately.

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