Parsnip Curry by Lynette Rohrer Shirk
Related to carrots, parsnips are even more fibrous and have a stronger flavor. They are a winter vegetable that contains a huge amount of vitamin A.
Serves 4
Serving Size 2¼ cups
Calories: 660.24
Protein: 10.71 grams
Carbohydrates: 130.04 grams
Fiber: 15.07 grams
Fat: 11.59 grams
3 tablespoons vegetable oil
2 minced cloves garlic
1 tablespoon grated ginger root
1 teaspoon minced fresh red chili pepper
6″ lemongrass stalk, thinly sliced
1 cup diced onion
⅓ cup tomato paste
1½ cups coconut milk
½ cup chicken broth
2 pounds parsnips, peeled and cubed
3 tablespoons light soy sauce
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
2 tablespoons chopped cilantro
4 cups steamed jasmine rice
Put the oil in a large pot and turn the heat to medium. Add the garlic, ginger, red chili pepper, lemongrass, and onion and sauté for 10 minutes.
Stir in the tomato paste well, then add the coconut milk, chicken broth, and parsnips. Bring to a boil, then reduce and simmer for about 15 minutes, until the parsnips are tender.
Add the soy sauce, lime zest, lime juice, and cilantro. Stir and remove from heat. Pour the curry into a soup tureen or large serving bowl.
Put the steamed jasmine rice on a serving platter and serve it with the curry.
Winter Vegetables
Winter vegetables got their name because they could keep in a root cellar or cold pantry over the winter. They include parsnips, carrots, cabbages, Brussels sprouts, and onions. Apples keep well in a cool place, and they were dried for use as long as 300 years ago. Apple and pear cider hardened, giving the colonists a buzz all winter long. Before pasteurization, milk was suspect and people tended to use it for cheese and butter, so the juice of winter fruit slaked early American thirsts.
