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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Place the parsnips and garlic cloves in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the parsnips are completely tender and a fork slides through without resistance, about 15–18 minutes.
While the parsnips cook, combine the coconut milk, olive oil, turmeric, and 1 tsp salt in a small saucepan over low heat, stirring until the mixture is warm and uniform, about 2–3 minutes. Remove from heat.
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