{"id":18670,"date":"2024-02-28T20:46:03","date_gmt":"2024-02-28T20:46:03","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=18670"},"modified":"2024-06-19T08:57:24","modified_gmt":"2024-06-19T08:57:24","slug":"parsnip-with-curry-sauce","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/parsnip-with-curry-sauce\/","title":{"rendered":"Parsnip with Curry Sauce"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’65’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t300 g
\n4
\n4
\n400 g\n\tRice (basmati)
\nParsnips
\nCarrots
\nBrown beans (canned)\n\t400 ml
\n200 ml
\n2 TBL sp
\n20 g
\n15 g
\n1
\n2 cloves
\n1\n\tCoconut milk
\n(Plant-based) yoghurt
\nCurry paste (garam masala)
\nGinger
\nFresh coriander
\nLemon (juice)
\nGarlic
\nOnion\n\t

Prep<\/p>\n\t

15 min<\/p>\n\t

    \n
  1. Dice onion<\/li>\n
  2. Mince garlic and ginger<\/li>\n
  3. Cut parsnips and carrots into short wedges no thicker than 1 cm<\/li>\n
  4. Cut fresh coriander<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    15 min<\/p>\n\t\t\t\t\"pan\n\t

    Saute\u0301 parsnips and carrots<\/strong><\/p>\n\t

    use plenty of oil, turn to brown all sides, medium\/high heat ~5 min<\/p>\n\t\t\t\t\"pan\n\t

    Cook rice<\/strong><\/p>\n\t

    ~10 min<\/p>\n\t\t\t\t\"pan\n\t

    Add onion, ginger and garlic<\/strong><\/p>\n\t

    lower heat to medium ~3 min<\/p>\n\t

    Add curry paste<\/strong><\/p>\n\t

    stir, season with salt to taste ~2 min<\/p>\n\t

    Add beans and coconut milk<\/strong><\/p>\n\t

    drain beans before adding, stir and bring to a boil ~5 min<\/p>\n\t

    Add coriander and lemon juice to taste<\/strong><\/p>\n\t

    mix, check if carrots and parnsip are done, simmer for longer if needed ~1 min<\/p>\n\t

    Serve the vegetables with rice and yoghurt on the side<\/strong><\/p>\n\t\t\t\t\"waves\n\n","protected":false},"excerpt":{"rendered":"

    Here we give these typical Dutch winter vegetables a curry twist. The unique flavor of parsnip is the star of the dish. Featuring carrots for some sweetness and beans for protein. We used brown beans but you could also used other type of beans or even replace them with nuts.<\/p>","protected":false},"author":26,"featured_media":19875,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[356,281,86,87,90,166,294,106,145,107,286,91,205],"class_list":["post-18670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-basmati-rice","tag-brown-beans","tag-carrot","tag-carrots","tag-coconut-milk","tag-coriander","tag-curry-paste","tag-garlic","tag-ginger","tag-onion","tag-parsnip","tag-parsnips","tag-rice"],"yoast_head":"\nParsnip with Curry Sauce - Fork Ranger<\/title>\n<meta name=\"description\" content=\"Serve typical Dutch winter vegetables but with a twist: with a curry sauce, rice and yoghurt. 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