Tuesday, November 24, 2015

Curried Apple and Parsnip Stirfry with Yogurt and Mango Chutney




1 1/2 pounds parsnips, peeled and chopped into even pieces

2 Tbs coconut oil

1 Onion, chopped

2 Apples, thinly sliced

1 tsp Curry Powder

Sea Salt and Black Pepper

1/4 cup Greek Yogurt (plain)

1/4 cup Mango (or other) Chutney

2 Tbs Cilantro, chopped



Steam the parsnips until tender, 6-10 minutes. Melt your coconut oil in a large Wok pan and add onion, apple, and curry.  Cook over medium heat for 10 minutes, stirring often.  Add parsnips, season with salt and pepper, and cook an additional 5 minutes.  Remove from heat and stir in chutney, yogurt, and cilantro.  Enjoy!


Original recipe is found in my favorite cookbook here: http://deborahmadison.com/vegetarian-cooking-for-everyone/

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