Spicy roots

Spicy roots

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(2 ratings)

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Cooking time

Ready in 25 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

Strong flavours win through with this spicy veg recipe from Gordon Ramsay

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
179
protein
2g
carbs
17g
fat
11g
saturates
3g
fibre
6g
sugar
0g
salt
0.45g

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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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.

Recipe from Good Food magazine, February 2005

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Comments

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julianaiwg's picture
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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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