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Peel the parsnip, cut lengthways through the middle and steam until cooked. Cut the chicory lengthways into 4 or 6 pieces and steam until cooked.
Heat the coconut oil in a pan and fry the mustard and cumin seeds. Wait until the mustard seeds begin to crackle. Then add the parsnip and the chicory and season with Gula Java (palm sugar), turmeric, fresh thyme leaves, pepper and salt. Leave to cook for a moment until the flavour of the spices has permeated the food.
Recipe from the Ayurveda cookbook by Lies Ameeuw