Serves 4

Parsnips with coconut and ginger recipe

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On the table in 50 minutes

800g parsnips, peeled
40g creamed coconut
1-2 garlic cloves, chopped
5cm piece fresh ginger, chopped
1-2 green chillies, seeded and chopped
15g fresh coriander, chopped
Finely grated zest of 1/2 lime
4 tbsp groundnut or sunflower oil
1 tsp lightly crushed cumin seeds

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1. Preheat the oven to 190°C/fan170°C/gas 5. If the parsnips are small, cut in half or quarter them; if they are large, cut into chunks. Cook in boiling, salted water for 5-6 minutes, then drain well in a colander.
2. Grate the creamed coconut and stir in 2-3 tablespoons hot water to make a paste. Put the garlic, ginger, chilli and coriander in a small food processor or mill, add 1 tablespoon of water and blend until a paste forms. Add the coconut and mix together. Stir in the lime zest and season.
3. Pour the oil into a stout, shallow roasting tray and heat in the oven for 5 minutes. In a roomy bowl, toss the still-warm parsnips in the coconut/ginger paste, then transfer to the roasting tray. Add the cumin seeds and toss to coat in the oil. Roast the parsnips, stirring once or twice, for 30-40 minutes or until they are tender.

Chef's tip

The sweet flavour of parsnips works really well with the heat of this gingery paste. Serve with roast chicken, beef, pork or fish. Use the blocks of creamed coconut, not the sachets of coconut cream you can find in some supermarkets. The paste is also good with prawns or fish, or pushed under the skin of a whole chicken before roasting.

Wine Recommendation

There is some sweetness in the parsnips, so try a good quality off-dry German Riesling.

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