Root Vegetables in Coconut Milk

Summary

Ingredients

• 2 kohlrabi
• 3 medium carrot (s)
• 4 medium potato (s)
• 2 turnips or 150 g turnips
• 1 small parsley root (s)
• 1 small onion (s), white
• 1 tablespoon oil
• 400 ml coconut milk
• 300 ml vegetable stock (instant or even better homemade)
• some soy paste
• 1 pinch (s) Asant
• 3 mace
• 2 cinnamon blossom (s)
• 2 carnation (s)
• 1 teaspoon coriander seeds
• 1 teaspoon, leveled peppercorns, black
• 0.5 teaspoon ½ cumin
• 2 cardamom (seeds, black)
• a bit salt
• some tapioca (starch)

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Instructions

1. Production of the spice powder:
2. Put all the spices from mace to the seeds of the black cardamom in a pan and briefly roast over medium heat until it starts to smell pleasant. Then put the pan aside and let the spices cool for a few minutes. Then grind the spices in a mortar or with an electric spice grinder. I prefer it finer, but it can also be made into a coarse powder.
3. For the stew, wash the root vegetables thoroughly, peel them and cut into approx. 1 x 1 cm cubes. Peel the onion and cut it into small cubes.
4. In a large pan with a high rim or a wide saucepan, heat 1 - 2 tablespoons of neutral oil. Add the onion and fry briefly. Add about 0.5 teaspoons of asante powder (Asa foetida or stinkwurz) and fry briefly. Be careful that nothing burns.
5. Now put the root vegetables and the spice mixture in the pan or saucepan and roast for 1 - 2 minutes. Then add approx. 300 ml of vegetable stock to the vegetable mixture, bring to the boil and then cook over medium heat with the lid closed for 20 to 25 minutes. Stir occasionally. The pieces, especially the potatoes, should be done, but the vegetables should still have a bit of bite.
6. Now bind the liquid with 1 -2 teaspoons of tapioca starch dissolved in a little water. It can get a little thicker, because the coconut milk is then poured on, which thins everything again a little. Do not cook anymore, just let it simmer slightly, otherwise the mild coconut taste will evaporate quickly.
7. Finally, season the drop to taste with approx. 1 tablespoon soy seasoning paste and, if necessary, a little salt. The exact quantities depend on personal taste.
8. Before serving, you can sprinkle the root vegetables with chopped coriander, Thai basil or other herbs.
9. Tip: Most of the mentioned spices are available in well-stocked supermarkets or spice countries or you can simply order them on the Internet. I always order several varieties in larger quantities, then submit them for a longer period of time.
10. By the way, asante is a good garlic substitute that is often used in Indian cuisine and has an unpleasant smell as a powder, but develops a nice scent when it is hot. Since the powder is used sparingly, it is not a luxury purchase. But those who tolerate garlic well can also use a grated clove of garlic and save the purchase.
11. Asian ingredients such as soy paste or tapioca starch are usually available in Asian shops for little money.

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