Parsnips are a fantastic vegetable because of their natural sweetness when cooked. Add lemongrass, kaffir lime leaves, and ginger and you have the perfect balance of flavors!
- 3 – 4 medium-sized parsnips
- 1 carrot
- 1 Tb coconut oil
- 1 medium onion – quartered
- 2 stalks fresh lemongrass
- 1 small piece fresh ginger – peeled and minced
- 5 cups vegetable or chicken broth
- Sea salt and pepper to taste
- 2 Tb coconut milk
- 3 kaffir lime leaves
- 2 tbsp fish sauce (can be omitted and sea salt used instead)
Preheat oven to 375 degrees.
Peel parsnips and carrots and cut in thick pieces.
Toss parsnips, carrots and onions in coconut oil and a pinch of sea salt. Roast on a cookie sheet until the vegetables are browned (about 30 to 45 minutes).
Cut off and discard the top of each stem of lemongrass. Flatten the lemongrass stems to release their flavor using a mallet or rolling-pin. Add them to a pot.
Add all the ingredients (except coconut milk) to the pot and gently bring to a boil. Then simmer (covered) gently for 10-15 minutes until the parsnips and carrot are tender.
Pick out the lime leaves and lemongrass and process the other ingredients in a blender. Process until smooth. Pour back into the pot.
Stir in coconut milk and bring to a simmer. Adjust seasonings.