ROASTED PARSNIP RECIPES

Name: Chickpea & roasted parsnip curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 large parsnips , cut into batons (about 500g); 2 tbsp vegetable oil or sunflower oil; 2 tsp cumin seeds; 1 onion , chopped; bunch coriander , leaves picked and stalks very finely chopped; 3 tbsp curry paste (we used balti); 2 x 400g cans chickpeas , drained; 400ml coconut milk; 2 limes , 1 juiced and 1 cut into wedges; yogurt , rice or naan bread, to serve

CHICKPEA & ROASTED PARSNIP CURRY RECIPE | BBC GOOD FOOD

Chickpea & roasted parsnip curry recipe | BBC Good Food image

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

4 large parsnips , cut into batons (about 500g)
2 tbsp vegetable oil or sunflower oil
2 tsp cumin seeds
1 onion , chopped
bunch coriander , leaves picked and stalks very finely chopped
3 tbsp curry paste (we used balti)
2 x 400g cans chickpeas , drained
400ml coconut milk
2 limes , 1 juiced and 1 cut into wedges
yogurt , rice or naan bread, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

Nutrition Facts : Calories 517 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 15 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium

ROASTED PARSNIPS | JAMIE OLIVER RECIPES

Roasted parsnips | Jamie Oliver recipes image

The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.

Total Time 1 hours 20 minutes

Yield 8 as a side

Number Of Ingredients 5

Ingredients

1.5 kg medium parsnips
50 g unsalted butter
4 fresh bay leaves
1 tablespoon white or red wine vinegar
2 tablespoons runny honey

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
3. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
4. Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.

Nutrition Facts : Calories 205 calories, FatContent 5.8 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 38.2 g carbohydrate, SugarContent 13.2 g sugar, SodiumContent 0.6 g salt, FiberContent 9.2 g fibre

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