Root Vegetable Coconut Curry

Ingredients:

• 3 Parsnips BCfresh or other, peeled
• 3 Carrots BCfresh or other, peeled
• 1 Rutabaga BCfresh or other, peeled
• 2 tsp Canola Oil
• 1 Onion chopped
• 4 tsp Gingerroot fresh, minced
• 3 cloves garlic minced
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3 tbsp Red Curry Paste mild, medium or hot
• 1 can (400 mL) Light Coconut Milk
• 3 tbsp lime juice
• 1 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• 1/2 tsp Brown Sugar
• 1 1/4 cups Jasmine Rice cooked according to package directions
• 1/4 cup Cilantro fresh, chopped

Instructions:

1. Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
2. Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
3. Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.