Spiced Winter Vegetable Braise With Coconut Milk & Chipotles En Adobo

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8 ounces yam or sweet potato

8 ounces butternut squash

8 ounces Yukon Gold potato

4 ounces parsnip

2 carrots

1 tablespoon olive oil or as needed

1/2 large yellow onion, chopped

1 1/2 teaspoons minced garlic

3 coins fresh ginger, 1/4-inch thick

1 tablespoon brown mustard seed

1 1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 bay leaf

1/4 cup dry white wine

1 cup vegetable or chicken broth plus more as needed

Kosher salt to taste

Pepper to taste

1/2 teaspoon finely chopped chipotles en adobo with sauce or to taste

1/2-1 cup cauliflower florets, cooked to crisp-tender

2-3 tablespoons unsweetened coconut cream (see Note)

2-3 tablespoons toasted slivered almonds or pine nuts

Cilantro sprigs or chopped parsley to garnish

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