What more can I say? I’ve been craving a sweet and savory curry.
I know it’s hot outside ~ but it’s hot, hot, hot all the time in the land of curry!
Thus, a little sweet in the form of parsnip and sweetie tater mash, alongside my oh so sweet basil beckoning and beef ~ and bam!
We have magic here.
Well, not magic, but pretty darn close.
Sweet Curry Parsnip Mash & Basil Beef
1 large sweet potato, cubed
1 large parsnip, peeled and shredded
2 Tbs. coconut oil
1/2 tsp. ground turmeric
1/2 tsp. ground ginger root
1/4 tsp. Meyer Lemon Salt
1 lb. 90% lean grass fed ground beef
sea salt and pepper
1/4 tsp. cinnamon
2 cups fresh baby spinach
1/4 cup fresh basil (Thai basil is best) – including basil “flowers,” if possible, minced
In a large pot of boiling water, cook sweet potato and parsnip until soft. Drain.
Transfer to a high speed blender or food processor, along with the coconut oil, turmeric, ginger, and salt. Puree until smooth.
Meanwhile, in a large cast iron skillet, brown the beef (using a little extra coconut oil), adding the salt and pepper and cinnamon.
Garnish with fresh basil and LOTS and LOTS of fresh basil.
Pairs incredibly well with a truly exquisite Cabernet Sauvignon. TRULY exquisite ~ Raymond | The Inaugural