Instructions: Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden.

Add spices and cook, stirring, for 1 minute. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy. Sauce will become quite thick.

Garnish with pepper strips and peanuts before serving.

NOTES :

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