Turmeric and curry leaf roast parsnips
Item 1 of 1
- Side
- 6
- 30 minutes
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.
First published in 2018
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
Preheat the oven to 180°C/ gas mark 4
2
Peel and chop the parsnips into batons
3
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
4
Roast until cooked through, approximately 25 minutes
First published in 2018
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