Spicy roots
Strong flavours win through with this spicy veg recipe from Gordon Ramsay
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 25 mins
Super healthy
- 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.
Gordon's Secrets of success
This is most chefs' favourite way of cooking vegetables as you have so much more control over the cooking
Gordon's Secrets of success
You can use non-stick pans for pan-frying, which keeps the colour really rich, especially for mushrooms
Gordon's Secrets of success
Make sure you don't pile up the vegetables - they should be flat in the pan
Gordon's Secrets of success
I like pan-frying vegetables from raw, it ensures none of the flavour is lost. Make sure you don't overcook; they should have a bit of a bite to them
Gordon's Secrets of success
Make sure you cut everything to the same size so that it cooks evenly
Gordon's Secrets of success
Make sure you cut everything to the same size so that it cooks evenly
Per serving
179 kcalories, protein 2g, carbohydrate 17g, fat 11 g, saturated fat 3g, fibre 6g, salt 0.45 g
Recipe from Good Food magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/2525/
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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
Ready in 25 mins
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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13 October 2008
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12 January 2010
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