Spicy roots

Recipe uploaded by

Gordon Ramsay

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Recipe by Gordon Ramsay

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1. 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.
2. 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.

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This is most chefs' favourite way of cooking vegetables as you have so much more control over the cooking

Per serving

179 kcalories, protein 2g, carbohydrate 17g, fat 11 g, saturated fat 3g, fibre 6g, salt 0.45 g

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• miss.moss

  13 October 2008

  miss.moss rated and commented on this recipe

  

  Loved, loved, loved the parsnips made this way. The carrots & salsify were less interesting, maybe because of the spice mix used. But it's hard to go wrong with parsnips sauteed in butter, and the curry seasoning makes a surprisingly good blend of tastes.

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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

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Super healthy

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

Per serving

179 kcalories, protein 2g, carbohydrate 17g, fat 11 g, saturated fat 3g, fibre 6g, salt 0.45 g

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