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Wok with root vegetables

updated

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Ingredients for 4 servings:

  • 500 g mixed root vegetables (carrots, beetroot, parsnips, parsley root)
  • 1 can coconut milk
  • 0.4 liters of whipped cream
  • 1 tbsp ginger root, grated
  • 1 tsp red curry paste
  • 2 limes
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Sauté the root mixture with grated ginger in a wok. Add coconut milk, cream, and curry paste. Reduce until light and creamy. Season with lime juice, salt, and pepper. Serve with rice noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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