Curry Roasted Parsnips with Lime Leaves and Juice

By 13th March 2017Growers, Customers

Serves 4

Ingredients
1kg parsnips, peeled and cut into 6cm x 2cm batons60ml olive oil
3 tablespoons of lime juice
2 teaspoons of curry powder
6 Kaffir lime leaves, very finely shredded
2 stems of curry leaves (about 30 leaves), kept on the stem
6 spring onions, cut widthways into 6cm segments
3 tablespoons chopped coriander
Salt and black pepper

Method

Preheat the oven to 240°C/220°C Fan/Gas mark 9

Place the parsnips in a large roasting tray. Add the olive oil, half the lime juice, curry powder, 1 1/4 teaspoons of salt and a good grind of black pepper. Mix well and place in the oven to roast for about 30 minutes, turning the parsnips once or twice during cooking. Add the lime leaves, curry leaves and spring onions and roast for a further 10 minutes. The parsnips should have taken on a nice golden-brown colour and the spring onions should have softened. Remove from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve.

 

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