Parsnip "Rice" And Broccoli

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   ["In a food processor fitted with a metal blade, add parsnips and lemon juice and pulse until parsnips are minced and resemble rice. Set aside.", "", "In a large skillet, toast shredded coconut over medium heat, stirring until golden, about 5 to 10 minutes. Transfer to a plate and set aside.", "", "In the same skillet, heat coconut oil over medium heat. Add onion, bell peppers, and a pinch of salt and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add reserved minced parsnips, stirring until the pan becomes dry, then add water and salt. Cook until parsnips are softened and just tender, about 5 minutes. Stir in reserved toasted coconut.", "", "Meanwhile, steam broccoli until tender and bright green, 3 to 5 minutes. Serve over parsnip ""rice"" and drizzle with olive oil. Garnish with cilantro. Parsnips and broccoli can be stored in an airtight container in the refrigerator for up to 4 days."]

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