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.

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

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Ingredients

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

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.

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

Method

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.