I found this recipe on AllRecipes while looking for a way to use the parsnips in our CSA box. The original features turnips, but I thought that the substitution would probably work out fine, and it certainly did. This is a really simple, flavorful recipe that seems very adaptable and would be a great way to use up turnips, parsnips, or carrots.
What’s in here with the kidney beans?
Parsnips. The original recipes used turnips.
Wait, what’s the difference again? I always forget.
Parsnips look like big white carrots, and turnips are those round purple ones.
Oh yeah — well whichever one this is, it’s delicious. It almost tastes like a slighty-sweet potato.
I thought so too. I just really like the flavor of the sauce.
And wahoo, another vegetarian meal!
Yeah, how’d that happen? Where’s the beef?
I’m campaigning for another Vegetarian Week like we did a while back.
Can we count bacon as a vegetable?
Kashmiri-Style Kidney Beans with Parsnips
4 parsnips, peeled and cubed
1 cup water
1/2 tsp salt
1 14.5-oz can kidney beans, drained
2 tbsp vegetable oil
1/2 tsp whole cumin seeds
1/2 tsp whole fennel seeds
1 cup finely chopped red onion
1/2 tsp minced fresh ginger root
3 garlic cloves, crushed
1 cup chopped tomatoes
1/2 tsp salt
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground ginger
2 tbsp water
1/2 tsp garam masala
cilantro, to garnish
Place parsnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the parsnips are soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
Add the tomato mixture to the parsnips, and simmer 10 minutes. Season with garam masala before serving and top with chopped cilantro. Serve over basmati rice or similar.