Coconut Turmeric Parsnip Stew

This Coconut Turmeric Stew has QUICKLY become my favorite weekend meal to make for the week ahead. And by the week ahead I mean 2 to 3 days because you should stop eating 5 day-old food. 

It's the kind of meal that gives you an out to bail on any plans you made when you maxed out your social calendar (and will). It’s also super versatile, with ample opportunity to switch out certain ingredients with what you have on hand, is in season, or your palette gravitates towards.

In an attempt to eat with the seasons, this recipe utilizes Parsnips: Carrot’s often forgotten sister. They have a slightly sweeter and spicier flavor profile and aroma than carrots, leaning towards the likes of turnips or radishes. However, when simmered with rich and flavorful broths like the coconut-turmeric one below, they both bring a sweetness to the dish while absorbing the flavor and flair of the broth.

Make this to romanticize your sunday evening scaries. Your monday morning self will thank you.

Coconut Turmeric Parsnip Stew

Time: about 1 hour

Serves: 3 to 4 servings

INGREDIENTS

• 2 large parsnips, peeled and sliced diagonally

• 1/2 yellow onion, diced

• 4 to 5 garlic cloves, minced

• 1 1/2 inches of ginger, minced

• 2 tablespoons olive oil

• 1 tsp turmeric

• 1/2 tsp green cardamom powder (about 3 to 4 green cardamom pods)

• 1/4 tsp chili powder, add additional for more heat

• 1/2 tsp kosher salt, add more to taste

• 1/2 tsp black pepper

• 1 (15-ounce) can of full-fat coconut milk

• 2 cups water

• 2 tablespoons maple syrup

• zest of 2 limes

• 8-ounces tempeh or protein of choice (shrimp works wonderfully)

• white rice or grain of choice, to serve

• chives or cilantro, to garnish

• lime wedges, to garnish

• sumac, to garnish

DIRECTIONS

1. Begin by peeling your parsnips and slicing them into 1/2-inch diagonal pieces. Dice your onion, and mince your garlic and ginger. Set aside.

2. If using tempeh, slice it into cubes or diagonally (my preferred cut). Heat 2 tablespoons of olive oil in a cast iron over medium heat and sear the tempeh on both sides, about 3 mins per side. Remove from pan.

3. In the same pan, add an additional 2 tbsp olive oil. Saute onions for 3 to 4 minutes. Once translucent, add the ginger and garlic. Saute until fragrant, about 1 to 2 minutes.

4. Add the spices to the pan and saute until fragrant, about 30 seconds. Pour in the can of coconut milk. Fill the can with water and add it to the pan, as well. Season with salt and pepper. Stir in the lime zest and maple syrup.

5. Add in the parsnips and tempeh, let simmer for 15 minutes over medium-low heat. (If using protein like chicken, simmer for 20 minutes; for shrimp, simmer for the last 5 minutes)

6. Taste and adjust seasoning. Serve over rice. garnish with chives or cilantro, lime wedges, and sumac.

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