Root vegetables in coconut milk

Ingredients for 4 servings:

• 2 m.-large kohlrabi
• 3 m.-sized carrot(s)
• 4 m.-sized potatoes
• 2 turnips or 150 g swede
• 1 small parsley root(s)
• 1 small white onion
• 1 tbsp oil
• 400 ml coconut milk
• 300 ml vegetable broth (instant or even better, homemade)
• some soy paste
• 1 pinch(s) of asafetida
• 3 mace
• 2 cinnamon blossoms
• 2 carnations
• 1 tsp coriander seeds
• 1 tsp, leveled black peppercorns
• ½ tsp cumin
• 2 cardamom (seeds, black)
• some salt
• some tapioca (starch)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Spicy dish with delicious spices

Making the spice powder: Place all the spices, from mace to black cardamom seeds, in a pan and briefly roast over medium heat until they begin to smell pleasant. Set the pan aside and let the spices cool for a few minutes. Grind the spices in a mortar and pestle or with an electric spice grinder. I prefer it finer, but you can also grind it into a coarse powder. For the stew, wash the root vegetables thoroughly, peel them, and cut them into cubes approximately 1 x 1 cm. Peel the onion and also cut it into small cubes. Heat 1-2 tablespoons of neutral oil in a large, high-sided pan or a wide saucepan. Add the onion and fry briefly. Add about 0.5 teaspoon of asafetida powder (Asa foetida, also known as stinking root) and fry briefly. Be careful not to burn anything. Now add the root vegetables and the spice mixture to the pan or saucepan and roast for 1-2 minutes. Then pour in about 300 ml of vegetable stock, bring to a boil, and then simmer over medium heat with the lid closed for 20 to 25 minutes. Stir occasionally. The pieces, especially the potatoes, should be tender, but the vegetables should still have a bit of a bite. Now thicken the liquid with 1-2 teaspoons of tapioca starch dissolved in a little water. It’s okay if it thickens a bit, as the coconut milk will be added later, which will thin everything out a bit. Do not boil again at this point; just let it simmer gently, otherwise the mild coconut flavor will quickly disappear. Finally, season the mixture with about 1 tablespoon of soy seasoning paste and a little salt if desired. The exact amounts depend on personal taste. Before serving, you can sprinkle the root vegetables with chopped coriander, Thai basil, or other herbs. Tip: Most of the spices mentioned are available in well-stocked supermarkets or spice shops, or you can simply order them online. I always order several varieties in larger quantities, which lasts for a while. Asafetida is a good garlic substitute, often used in Indian cuisine. It has an unpleasant odor when powdered, but develops a pleasant fragrance when heated. Since the powder is used sparingly, it’s not a luxury purchase. But if you tolerate garlic well, you can also use a grated clove and save yourself the hassle of buying it. Asian ingredients like soy paste or tapioca starch are usually available in Asian stores for very little money.