Parsnippity Stew
This vibrant, spiced stew combines the sweetness of parsnips, carrots, and potatoes with creamy coconut milk, pumpkin, and tangy tamarind. It’s an aromatic, hearty dish that will warm you up on chilly days!
Equipment
- Large saucepan, Knife, Cutting board, Spoon, Measuring spoons
Ingrediënten
- 1 tablespoon extra-virgin olive oil
- 6 parsnips peeled, cleaned, and chopped
- 6 carrots peeled, cleaned, and chopped
- 2 white potatoes brushed clean and chopped
- 3 cloves garlic grated
- ¼ cup chopped shallot
- ¼ cup white wine
- 1 tablespoon medium to mild curry powder
- 1 teaspoon coarse sea salt to taste
- Cracked black pepper to taste
- 1 can 14 ounces coconut milk
- ½ cup pumpkin purée
- 2 dried bay leaves
- 1 tablespoon tamarind paste diluted in 1 tablespoon water
Instructies
- In a large saucepan, heat the olive oil over medium heat.
- Add the parsnips, carrots, potatoes, garlic, and shallot, and cook for 5 minutes, stirring occasionally.
- Add the white wine and cook for another 2 to 3 minutes.
- Stir in the curry powder, salt, pepper, coconut milk, pumpkin purée, and enough water to cover the vegetables.
- Stir to combine.
- Add the bay leaves and bury them among the veggies.
- Cover with a lid, reduce the heat, and simmer for 15 minutes.
- Remove and discard the bay leaves.
- Stir in the tamarind paste and continue simmering for 5 to 10 minutes, or until the vegetables are tender.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this stew alongside crusty bread or non-dairy buttered Pumpkin Yeast Bread for an extra comforting touch.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc to complement the curry and coconut milk flavors.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 10 g | Fiber: 8 g | Sugar: 10 g | Salt: 1 g
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