Preheat oven to 220°C (450°F).
In a bowl, mix in all the ingredients for the marinade.
Lay the parsnip in a roasting pan.
Cover with Haiku coconut milk.
Season with cardamom seeds, salt and pepper.
Lay the rack of park on top of the parsnip.
Coat generously with the marinade.
Season with the ground pepper and salt to taste.
Cook in the oven for 25 minutes.
Lower the oven temperature to 200°C (400°F).
Continue cooking for 50 - 55 minutes.
During this time, make the sauce.
Mix all the ingredients for the sauce together.
Bring to a boil.
Remove the rack of pork from the oven.
Let cool for 15 minutes before slicing.
Serve a slice of pork and some parsnip in coconut milk on each plate.
Drizzle the sauce over the pork.
Recipe developed by Mélanie Marchand from lecarnetdemc.ca