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Creamy Coconut Parsnip and Rutabaga Stew with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 large parsnips, peeled and cut into 1-inch pieces
  • 1 large rutabaga, peeled and cut into 1-inch pieces
  • 1 (14-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the parsnip and rutabaga pieces to the pot. Stir to coat them with the oil and onion mixture.
  • Pour in the coconut milk and vegetable broth. Add the thyme leaves, salt, and black pepper.
  • Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes. Stir occasionally until the vegetables are fork-tender.
  • Taste and adjust salt or pepper if needed. Serve the stew hot.

Notes

Simmer just until the rutabaga softens but still holds its shape, since overcooking can make it mushy. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Fresh thyme works best here; dried thyme can be used at half the amount but gives a milder flavor.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife