BEAR'S MUSHROOM BUTTER BEAN PARSNIP COCONUT CREAM DUBPLATE

BEAR'S MUSHROOM BUTTER BEAN PARSNIP COCONUT CREAM DUBPLATE

In this recipe, we're going to use some of the Ingredients purchased last week! Do you still have them?

INGREDIENTS

Cavolo Nero Cabbage

1 Mushroom punnet

1 Parsnip

1 Red onion

1 Paprika

4 Finger chilies

2 Garlic cloves

Knob of coconut cream

1 Butterbean can

“P” FOR PREPARATION

Wash the Cavolo cabbage, tail them, cut as seen in the picture above. Add to a baking tray and add a bit of water - enough to slightly cover the bottom of the tray. You don't need to immerse the cabbage. Place in the oven without turning the heat on for now.

Peel the red onion and place in a colander along with the parsnip, garlic cloves, and finger chilies. Give them a quick rinse. You might want to pat these ingredients dry to avoid popping in the hot oil. Place these items in a bowl.

Wash the mushrooms thoroughly! Remove any remaining debris with a paper towel and pat dry. We have to use all the mushrooms to avoid it going bad.

Get a large pan or dish and place a good bit of coconut oil in it. See pic below. Slice the onions into rings and add to the pan or dish. Don't apply any heat just yet!

Dice the parsnip and add to the pan/dish with the onions. Slice all the mushrooms in a medium thickness - slightly thicker than what you'd get on a pizza! Add the mushrooms to the pan/dish.

Slice 'n’ dice the paprika. And cut the finger chilies and garlic into thin slices. Don't add them to the pan/dish! Just add a garlic clove to the pan/dish!

Open the can of butter beans, drain in a colander and give them a quick rinse under cold water. Leave to drain.

THE METHODOLOGY

Once the onion rings, diced parsnips, and sliced mushrooms are in the pan/dish apply enough heat to fry! Don't worry, the mushrooms will wilt down to half the bulk. Keep mixing to ensure that all the ingredients get cooked evenly.

See? The bulk is no more! Remove from heat.

Add a knob coconut cream as seen in the pic above. And return to the heat and stir. The coconut cream should start dissolving. Don't let it burn! If need be, remove from the heat. Not all of it will dissolve and it's tempting to add water straight away. Don't! You could drown the mixture. When it starts to thicken and get sticky is the time to add a tip of water. Reduce the heat!

As you can see, only a small amount of water is needed. It's kind of similar to a white sauce for pasta dishes. You don't want it to be too fluid. Give it a good stir.

Once the water is stirred in, add the butter beans! Mix and, if need be, add a little bit of water to loosen the mixture. You want to keep the mixture quite thick or it'll be like a mushy soup. Uh-uh! No! Then add the paprika, finger chilies, and garlic clove.

Now it's time to do the Cavolo cabbage! Turn the oven on and set the temperature to around 190 (electric). The aim is to let the water evaporate without drying out the Cavolo cabbage completely! Admittedly, I was busy taking pictures and let the cabbage overcook slightly! But you have no excuse! Lol! Alternatively, you could lightly steam the Cavolo cabbage.

While the cabbage is being cooked, season the mix with a teaspoon of black pepper, turmeric, a bit cinnamon - maybe half a teaspoon, a sprinkle of thyme and a teaspoon of cayenne pepper. Mix well, turn the heat off and cover. The residual heat will keep it hot until the cabbage is ready. The cabbage will only take around 5 or 6 mins to cook. Any longer and it'll be too dry and possibly burned. A little crispiness is just right!

To plate up, create a bed of cabbage and place the creamy vegetables on top!

Enjoy!

Serves 2 - 3.

Love,

Bear XOXOXOXOXO