Turmeric and Curry Leaf Roast Parsnips Recipe

Side
easy
6
30 minutes

PT30M

Anna Hansen flavours roast parsnips with curry leaves, mustard seeds and turmeric for a wonderfully nutty, mellow flavour. A great alternative vegetable side dish for a Sunday roast.

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Ingredients

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6 parsnips
1 tsp black mustard seeds
1/2 tsp fresh turmeric, grated
1 handful of curry leaves, ideally fresh but you could use dried too
2 tbsp of extra virgin olive oil
salt

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Preheat the oven to 180°C/ gas mark 4

Peel and chop the parsnips into batons

Mix the parsnips with the other ingredients and place on a baking tray

6 parsnips, quartered lengthwise, cores removed if woody
1 tsp black mustard seeds
1/2 tsp fresh turmeric, grated
2 tbsp of extra virgin olive oil
salt
1 handful of curry leaves, ideally fresh but you could use dried too

Roast until cooked through, approximately 25 minutes

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Anna Hansen

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.