Ingredients
4 parsnips, peeled and roughly chopped (4 cups)
2 tsp. lemon juice
1/4 cup unsweetened shredded coconut
1 Tbsp. coconut oil
1 large onion, chopped (about 2½ cups)
2 orange bell peppers, cored and sliced
2 Tbsp. water
1/2 tsp. Kosher salt
3 cloves garlic, chopped
1" knob of ginger, peeled and minced
1 head broccoli, cut into florets
Olive oil, for serving
1/2 cup chopped cilantro
Preparation
In a food processor fitted with a metal blade, add parsnips and lemon juice and pulse until parsnips are minced and resemble rice. Set aside.
In a large skillet, toast shredded coconut over medium heat, stirring until golden, about 5 to 10 minutes. Transfer to a plate and set aside.
In the same skillet, heat coconut oil over medium heat. Add onion, bell peppers, and a pinch of salt and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add reserved minced parsnips, stirring until the pan becomes dry, then add water and salt. Cook until parsnips are softened and just tender, about 5 minutes. Stir in reserved toasted coconut.
Meanwhile, steam broccoli until tender and bright green, 3 to 5 minutes. Serve over parsnip “rice” and drizzle with olive oil. Garnish with cilantro. Parsnips and broccoli can be stored in an airtight container in the refrigerator for up to 4 days.
