Ah, parsnips. Do you like them? If you’ve never had a parsnip, you don’t know what you’re missing! They look like white carrots and are closely related to them. Sweet, like carrots, but with a nutty, buttery taste. Lovely in soups and stews, delicious roasted, parsnips also mash up beautifully with potatoes, as we have done here. Perfect as a side to pork chops, roast chicken, or beef short ribs.
This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
Do you like curry? I love curry of all sorts, served of course with a side of long grain basmati rice. Usually we pay more attention to the curry than we do the rice. But the rice can be a star all on its own.
Lately I’ve been experimenting with coconut rice, not the sweet dessert rice that accompanies mango slices, but the savory type, more like a pilaf, cooked with grated coconut and aromatic spices like cardamom, cloves, and cinnamon. If you like coconut (hello dad!) this one is for you.