Turnips and Parsnips in Ginger Tea

Ingredients

4
turnips
4
parsnips
2
ginger
1 can
full fat coconut milk (use only the thick cream part)
 
salt and pepper to taste
Yields:
Servings

Instructions

Chop and boil ginger in 2 quarts of water for 10 minutes or until it becomes a "Ginger Tea." Scrub and chop turnips and parsnips. Discard ginger pieces from tea and add 1 tsp salt. Boil chopped vegetables in Ginger Tea until soft. Drain vegetables well in colander. Puree with solids of 1 can of coconut milk. Taste and add additional salt and pepper accordingly. 

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