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Coconut Parsnip with Red Beans, Lime & Ginger

Jane Easton

Coconut Parsnip with Red Beans Lime and Ginger

You need never again stare at the unused parsnips in your fridge because here’s a stunningly quick way to use them. Red beans look particularly pretty but the dish works well with black beans too.

  1. 1 tbsp plain oil (not olive)
  2. Parsnips, 700-800g/1lb 8oz-1lb-12oz, peeled and chopped into medium chunks
  3. 2 cloves garlic, crushed
  4. 5cm/2 inch piece of ginger, grated – about 1 tbsp grated
  5. Half a large red chilli, de-seeded and chopped fine
  6. 1 tsp cumin powder
  7. 100ml/3 generous fl oz coconut milk
  8. 1 lime, zested and squeezed – at least 1 tbsp juice
  9. Half a tin of red or pink beans: aduki, kidney or pinto – about 120g/4oz home-cooked
  10. Salt and pepper to taste
  11. 2 tbsp finely chopped fresh coriander

Serves 4-8 – depending on whether it is served as a side dish or main course

  • Put parsnip pieces on to steam – about 15 minutes, but test with a sharp knife after 10. You want neither hard and woody nor mushy.
  • Meanwhile, heat oil in a medium heavy-bottomed saucepan.
  • Lightly cook garlic, chilli and ginger for 1-2 minutes. Add cumin powder and cook a further minute, stirring well. Take off the heat and set aside.
  • When parsnips are cooked, add to the pan with garlic mixture and heat through, gently stirring.
  • Add coconut milk and heat to a simmer. Add lime zest, lime juice and beans. Stir in well, ensuring heated through. Check seasoning.
  • Sprinkle with fresh coriander and serve immediately.

 

 

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