Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Crispy Curried Roast Parsnips with Lime Yoghurt

By: Laurence Guy

  • Preheat your oven to 200 degrees celsius
  • Wash and quarter the parsnips before plunging into boiling salted water for 4-5 minutes. Drain
  • Take a deep roasting tin and cover the inside with vegetable oil before placing in the oven to heat
  • make a seasoned flour coating by placing the flour, cayenne pepper, garam masala and turmeric in a bowl with a good pinch of salt.
  • Toss the boiled parsnips in the flour until well coated.
  • Place each parsnip in the hot oil, taking care not to burn yourself and return to the oven.
  • Check the parsnips regularly, giving them a quick shake to make sure they crisp up evenly and remove when golden brown.
  • To make the yoghurt sauce, mix the juice and zest of a lime with the natural yoghurt and serve.

Ingredients

  • 500g parsnips
  • 100g plain flour
  • 1/2 tsp cayenne pepper
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • vegetable oil
  • 1 lime
  • 250g natural yoghurt (preferably organic)

Comments

Nobody has commented yet.

Want to join the discussion?

You must be a member of The Community Farm to comment. Why not join now and save 10% on our Organic boxes! Click here to find out more about our membership scheme.

If you are already a member click here to login