Spicy roots

Spicy roots

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(2 ratings)

Ready in 25 mins

More effort

Serves 4 - 6
Strong flavours win through with this spicy veg recipe from Gordon Ramsay

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal179
  • fat11g
  • saturates3g
  • carbs17g
  • sugars0g
  • fibre6g
  • protein2g
  • salt0.45g
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Ingredients

  • 3 parsnip, peeled and trimmed
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 carrot, peeled and trimmed
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1-2 salsify (about 250g, optional)
    Salsify

    Salsify

    sal-suhf-eye

    A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant…

  • ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp mild curry powder
  • 1 tsp Chinese five-spice powder
  • 3-4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic clove, peeled
  • some fresh marjoram leaves or flat-leaf parsley

Method

  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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Comments (2)

julianaiwg's picture
5

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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