It is spring, right?
I’m getting pretty confused because it froze overnight a few days ago and we’re stuck in a perpetual cycle of cold, rainy days. Now…in some ways, I am perfectly okay with this. Rainy days are perfect for play dates, Twilight movie marathons, catching up on books, and recipe testing.
But I’m also ready for perfect spring days, strawberries ripening in the yard, and at least a little sunshine.
Before we’re fully in spring and headed into the hot days of summer, let’s celebrate with some root veggies! I know – I’m ready for tomatoes, too, BUT root veggies are kind of the unsung-hero of, well, food. Potatoes are a kitchen work horse. Carrots can be added to anything – stews, salads, cakes.
Root veggies and hearty greens are what keep us going from fall until the first warm days of spring. And parsnips are one that is often overlooked. Well, no more!
Because we’re taking these beauties and braising them in a spiced coconut cream.
I’m a big fan of just roasting a huge pan of root veggies as an easy side dish, but I get tired of that pretty quickly, too. And instead of just ignoring these in my crisper drawer, I decided to finally try something new and different.
Coconut milk and coconut cream have become one of my favorite ingredients lately, and I couldn’t wait to put these two together. The parsnips simmer in this super creamy, spiced coconut cream until they’re tender and starting to brown just a little. They’re amazing straight out of the oven or even at room temperature. Honestly, I think this coconut cream would be good on everything, but I especially love it with the sweet parsnips.
Coconut Curry Braised Parsnips
- 1 pound parsnips
- 1 cup coconut cream
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1 Tbsp fresh parsley
- Preheat oven to 400 degrees.
- Peel, halve, core, and cut the parsnips into 2-inch long pieces.
- Place the parsnips in a greased baking dish.
- In a separate bowl, mix the coconut cream and water with the salt, turmeric, cumin, thyme, and pepper. Pour the mixture over the parsnips. Toss everything until the parsnips are coated.
- Bake at 400 for 35 minutes until bubbling around the edges.
- Sprinkle with fresh parsley before serving.