Spicy Roots
This colorful and aromatic dish combines the earthy sweetness of parsnips, carrots, and salsify with a flavorful blend of curry powder and Chinese five-spice. Cooked to perfection in a fragrant mix of olive oil, butter, and garlic, these vegetables make a delightful side dish that pairs beautifully with lamb or hearty game meats.
— Constant Cookbook
Ingredients
- 3 parsnips , peeled and trimmed
- 3 carrots , peeled and trimmed
- 1-2 salsify (about 250g, optional)
- ½ lemon
- 1 tsp mild curry powder
- 1 tsp Chinese five-spice powder
- 3-4 tbsp olive oil
- 25g butter
- 2 garlic cloves , peeled
- some fresh marjoram leaves or flat-leaf parsley
Instructions
- Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
- Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.
Yield
Serves 4 - 6
Nutrition
- Calories: 179 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.45 milligram of sodium
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