RECIPE - Mixed Vegetables in Coconut Milk (Legumes Cozidos ao Leite de Coco)

Here's a Brazilian solution to an age-old dilemma - how to jazz up a side dish of vegetables and turn them into something special. We all know that a good serving of vegetables is an important part of a nutritionally balanced a dinner plate, but night after night of meat and two veg can be deadly boring.

This traditional Brazilian recipe uses one of the most important ingredients in the Brazilian larder, coconut milk, to give mixed vegetables (or even single vegetables) a spark of life. If we were Mad Men, we'd say that the coconut milk puts the "extra-" in ordinary vegetables.

It's easy to keep a can or tetra-pak of coconut milk on your pantry shelf, so this recipes great when you're lacking inspiration. Just choose a mix of vegetables to suit, add the coconut milk and you've turned your meal tropical.

Note: The vegetables indicated in the recipe below are simply suggestions. You can change them, use only one or two, or even just one vegetable. Just make sure the total weight remains approximately the same.
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RECIPE - Mixed Vegetables in Coconut Milk (Legumes Cozidos ao Leite de Coco)
Serves 4

1/2 lb boiling potatoes, peeled and cubed
1/2 lb carrots, peeled and cubed
1/4 lb green beens, cut into 1 inch lengths
1/4 lb broccoli crowns, cut into florets
1/4 lb cauliflower, cut into florets
1/2 cup coconut milk
1 inch piece of fresh ginger, peeled
1 Tbsp finely minced fresh Italian parsley
1 bay leaf
salt and pepper to taste
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Put all the vegetables in a large saucepan along with the bay leaf and the piece of ginger. Add just enough water to come about half way up the vegetables. Bring the water to a boil, then cover the pan, reduce heat and cook just until the vegetables are tender. Add the coconut milk, increase the heat and cook uncovered until the liquid reduces by about half. Remove from heat, remove the ginger and bay leaf, season to taste and serve immediately, spooning a bit of the liquid over each serving, then sprinkling a bit of parsley on top.

Recipe translated and adapted from Portal Sabores website.