Thursday, January 12, 2012

Rutabaga, Parsley Root, Apple, Coconut Smash

Parsley is my daughter's favorite herb. Whenever I'm chopping it, she steals big huge sprigs and eats them whole. I don't mind, it's good for her and makes her little breath smell fresh as a summer's breeze (at least one that's wafting over parsley growing in the garden).

Anyway, I thought she might like the root. If you've never seen it, it looks like a big white carrot (see photo below). Of course I mixed it with so much other stuff, I still don't really know whether or not she likes it. But everyone enjoyed this concoction and that's good enough for me. You can of course use any root vegetables, sweetener or oil you want. Or regular cream instead of coconut. Or order pizza and watch tv (really, I have very low expectations of both of us).

Makes 8 - 10 servings

1 large rutabaga (about 2 ½ to 3 lb.), peeled and cut 1-inch cubes
2 parsley roots (about 1 lb.), peeled and cut into 1-inch cubes
2 tablespoons coconut oil
3 large apples, peeled, cored and diced
2 tablespoons coconut crystals (or other granulated sweetener)
1 tablespoon minced peeled fresh ginger
1/2 cup coconut cream*
4 tablespoons unsalted butter
sea salt and freshly ground black pepper
shredded, unsweetened coconut, toasted and cooled (optional)

1.      Place the rutabaga and parsley root in a large pot. Add water to cover by 1-2 inches and 1 teaspoon salt. Bring to a boil and simmer until vegetables are tender, about 30 minutes.
2.      While the vegetables cook, melt the coconut oil in a sauté pan. Add the diced apples, coconut sugar and ginger. Saute until the apples are cooked through, but not falling apart, about 8 minutes.
3.      When ready, drain the vegetables and return to the pot. Add the butter and mash the vegetables until the butter is melted. Add the coconut cream and continue mashing until you reach the desired consistency. Mix in the apples, including any liquid in the pan. Roughly mash, leaving some apple chunks in tact. Season with salt and pepper to taste.
4.      Serve sprinkled with toasted coconut, if desired.

*Refrigerate a can of coconut milk overnight. Open the can (being careful to keep it right side up and not shake it). Scoop out the thick cream on top (use the coconut water for drinking or soup).
peeling rutabaga
chopped rutabaga
parsley root

When you buy parsley root, you get the bonus of free
parsley with it (or you could look at it as buying parsley
and getting the root for free - either way). I did use mine for
something else, but right now I have no idea what that was.

peeling parsley root
chopped parsley root
Granny Smith apples
melting the coconut oil (it's white & solid at room temp.)
adding the coconut sugar

I had never tried this stuff before
(yeah, I thought it would be white too).
coconut crystals and sugar mixed in
apples cooked
cooked rutabaga and parsley root
coconut cream at the top of the coconut milk can
mashing rutabaga and parsley root; adding coconut cream
mixing in the apples

1 comment:

Randi said...

Mmm. Sounds delicious.

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