Curried Roast Parsnips With Toasted Cashews Recipe
by GBC Kitchen
4-6
40 minutes
Ingredients

  • 6 parsnips, peeled and quartered
  • 2 tbsp of olive oil
  • 1 tbsp of curry powder
  • 1 tsp ground cumin
  • 100g of cashew nuts, toasted
  • fresh coriander, chopped (optional)
  • salt and pepper to taste
Method
1

Start by roasting the parsnips. Preheat the oven to 200°C

2

Toss the parsnips with olive oil, curry powder, cumin, salt and pepper

  • 6 parsnips, peeled and quartered
  • 2 tbsp of olive oil
  • 1 tbsp of curry powder
  • 1 tsp ground cumin
3

Roast for 25–30 minutes until golden and tender

4

Toss with the toasted cashews and fresh coriander before serving

  • 100g of cashew nuts, toasted
  • fresh coriander, chopped (optional)