Herbed Carrot-Parsnip Puree

Herbed Carrot-Parsnip Puree

Ingredients:
¾ pound parsnips (about 3), peeled and cut into 2-inch chunks
1 garlic clove, peeled
¼ cup coconut milk
5 teaspoons extra-virgin olive oil
2 teaspoons fresh thyme

Directions:
Place the carrots, parsnips, and garlic in a 2-quart pot filled three-quarters with water.
Bring the water to a boil, then turn the heat down and simmer the carrots and parsnips for
about 15 minutes or until the vegetables are fork-tender.
When the vegetables are done cooking, drain them and put them in the blender container
with the rest of the ingredients. Process for about 30 seconds on medium or until the
mixture becomes creamy and smooth. Serve immediately.
Asian Slaw
serves 4–6
The texture of shredded coleslaw is a nice complement to many main courses, especially
grilled fish and chicken. For a more traditional slaw, mix shredded cabbage with Basic
Aïoli (). This recipe uses a water chopping method that quickly dices large
amounts of vegetables. However, it is very important that you drain the vegetables
completely or you’ll end up with a watery mess. Use extra paper towels if necessary to
absorb the excess water.