Parsnip Rice And Broccoli

• 4 parsnips, peeled and roughly chopped (4 cups)
• 2 tsp. lemon juice
• 1/4 cup unsweetened shredded coconut
• 1 Tbsp. coconut oil
• 1 large onion, chopped (about 21/2 cups)
• 2 orange bell peppers, cored and sliced
• 2 Tbsp. water
• 1/2 tsp. Kosher salt
• 3 cloves garlic, chopped
• 1" knob of ginger, peeled and minced
• 1 head broccoli, cut into florets
• Olive oil, for serving
• 1/2 cup chopped cilantro

1. In a food processor fitted with a metal blade, add parsnips and lemon juice and pulse until parsnips are minced and resemble rice. Set aside.
2. In a large skillet, toast shredded coconut over medium heat, stirring until golden, about 5 to 10 minutes. Transfer to a plate and set aside.
3. In the same skillet, heat coconut oil over medium heat. Add onion, bell peppers, and a pinch of salt and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add reserved minced parsnips, stirring until the pan becomes dry, then add water and salt. Cook until parsnips are softened and just tender, about 5 minutes. Stir in reserved toasted coconut.
4. Meanwhile, steam broccoli until tender and bright green, 3 to 5 minutes. Serve over parsnip "rice" and drizzle with olive oil. Garnish with cilantro. Parsnips and broccoli can be stored in an airtight container in the refrigerator for up to 4 days.

parsnips, lemon juice, coconut, coconut oil, onion, orange bell peppers, water, kosher salt, garlic, knob of ginger, broccoli, olive oil, cilantro

Taken from www.epicurious.com/recipes/member/views/parsnip-rice-and-broccoli-52683761 (may not work)