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Curried Parsnips with Basil and Coconut
This recipe uses a one-pot, two-step cooking technique, first simmering parsnips in a small amount of water in a covered pot, then removing the lid and letting the liquid cook off. This ensures perfectly cooked vegetables that are nicely glazed. The flavors of curry, turmeric and mustard seeds are a good counterpoint to the naturally sweet parsnips; crisp coconut flakes add another layer of flavor and some crunch. To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.
tablespoons coconut oil, preferably unrefined