Curried roast parsnips with cashews
- Karan Gokani
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
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Pair naturally sweet parsnips with bold Sri Lankan and Indian flavours and a dash of soy sauce. It takes parsnips to a whole new level of deliciousness
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g raw cashews
-
2 tbsp coconut oil
-
¼ tsp chilli powder
-
500g parsnips
(about 4), peeled, quartered and cut into chunks
-
(optional)
For the dressing
-
½ tbsp maple syrup
-
1 tbsp light soy sauce
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1 tsp Sri Lankan or Madras curry powder
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2 tsp wholegrain mustard
-
½ lemon
juiced
-
1 tbsp rapeseed or olive oil
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Nutrition: Per serving (6)
- kcal173
- fat11g
- saturates4g
- carbs13g
- sugars6g
- fibre5g
- protein4g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/ gas 4 and roast the cashews on a baking tray with 1 tsp of the coconut oil and some salt for 8-10 mins until golden. Sprinkle with the chilli and set aside. Whisk all the dressing ingredients together and set aside.
-
step 2
Turn the oven up to 200C/180C fan/gas 6. Toss the parsnips in the rest of the coconut oil and salt, and roast on a baking tray for 20-30 mins until browned. Scatter the curry leaves over for the last 5 mins, if using. Toss the parsnips in the dressing and pile onto a platter, scattered with the cashews.
Recipe from Good Food magazine, Christmas 2023
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