Turmeric and curry leaf roast parsnips

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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

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
4
Roast until cooked through, approximately 25 minutes

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.

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