Spicy roots

Spicy roots

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins
  • More effort
  • Serves 4 - 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal179
fat11g
saturates3g
carbs17g
sugars0g
fibre6g
protein2g
low insalt0.45g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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 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
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

Recipe from Good Food magazine, February 2005

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    Rating: 5 out of 5.3 ratings

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