Jamaican Callaloo with Parsnip Milk, Kale & Bok Choy
Prep. Time:
1 hour
Baking Time:
20 mins
Total Time:
90 mins
Serves:
Serves 4-6 as a side dish, 2-3 as a main course
Serving Suggestions:
Serve with rice and peas, fried plantain, or festival (Jamaican fried dumplings)
Accompany with hard-boiled eggs for a complete meal
Serve alongside jerk chicken or curry goat
Notes:
Parsnip Milk: Creates a creamy, slightly sweet base that's earthier than coconut milk
Scotch Bonnet: Keep it whole for flavor without too much heat - remove if it splits
Texture: Traditional callaloo should be creamy but not completely smooth
Make Ahead: Parsnip milk can be made 1-2 days ahead and refrigerate
Ingredients
Instructions
MAKE THE PARSNIP MILK:
1. Boil parsnips in salted water for 15-20 minutes until very tender. Set aside a quarter of the parsnips to add at serving time.
2. Reserve cooking liquid, then blend parsnips with 300ml of the cooking liquid until completely smooth.
3. Strain through fine mesh sieve for silky texture. Set aside.
PREPARE THE CALLALOO:
1. Heat oil in large, heavy-bottomed pot over medium heat.
2. Sauté onion until softened, about 5 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Add bok choy stems (they need longer cooking) and cook 2-3 minutes.
5. Add whole scotch bonnet pepper (don't pierce - just for flavor).
6. Pour in parsnip milk and bring to gentle simmer.
7. Add stock cube, thyme, and okra if using.
8. Simmer 10 minutes until okra is tender.
FINISH THE DISH:
1. Add kale and bok choy leaves, stirring them in gradually as they wilt.
2. Add spring onions and any protein you're using.
3. Simmer 5-8 minutes until kale is tender but still has some bite. Add the reserved diced parsnips for long enough to heat through.
4. Season with salt and pepper to taste.
5. Remove scotch bonnet pepper before serving.
6. Stir in butter if desired for extra richness.
