| Hyndberry Recipe - Roast parsnips and curry oil dressing |
| February 09 2010 21:59:51 |
Roast parsnips and curry oil dressing
500g parsnips, peeled
5ml yellow mustard seeds
10ml coriander seeds fennel seeds
5ml fennel seeds
10ml cumin seeds
100ml vegetable oil
Salt and pepper Cut the parsnips into thick sticks. Coat lightly in oil and place in a roasting tin. Sprinkle over a teaspoon of mixed coriander and cumin seeds, and roast in a hot oven, 200°C, for 30-40 minutes or until golden. Turn the parsnips over once or twice during cooking.
Meanwhile, heat a dry frying pan until hot and tip in the coriander, cumin, fennel and mustard seeds. Roast for a few minutes until they are lightly smoking and starting to pop. Remove from the heat and crush with a mortar and pestle. Stir the crushed seeds into the oil while they are still hot, and add a large pinch of salt. Mix well.
When the parsnips are cooked, pour a little of the curry oil over them before serving, making sure there are plenty of seeds on the vegetables.
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