Straight from the family kitchen of your farmers at Rancho Piccolo, this inexact recipe serves as a jumping off point. Feel free to experiment and make adjustments for your family’s taste. Hear the story behind this recipe in Episode 4 of the Abundant Harvest Podcast.
- 3–4 large parsnips
- 1 medium onion, finely chopped
- olive oil
- curry powder
- coconut oil
Peel the parsnips, cut into chunks and steam until tender. While parsnips are steaming, sauté onion and curry powder in olive oil in a hot wok. Make sure oil is hot before you add the curry powder, so the spices can toast. When parsnips are tender, add them to the wok. Stir in about a tbsp of coconut oil. Salt to taste and serve warm.
Items in this recipe available through your Abundant Harvest Organics subscription: parsnips, onion, olive oil