Turmeric and Curry Leaf Roast Parsnips Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 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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