Curried Spiced Parsnip and Potatoes
MARKET BOX RECIPES

Curried Spiced Parsnip and Potatoes

Roasted golden potatoes and parsnips, tossed with some warming curry spices. 

  • Heat the oven to 2000C. 

  • Make the spice mix. Put about 1 tablespoon of coriander seeds and about 6 black peppercorns in a dry frying pan and toast over a gentle heat for a few minutes until fragrant. Tip into a pestle and mortar, or strong blender, and leave to cool. Add about ½ tsp chili flakes, and then crush the mixture into a coarse powder. Mix with the about 1 tsp ground turmeric and salt.

  • Peel about 500g potatoes and cut into 3-4cm chunks. Put them in a saucepan, cover with cold water and bring to a rolling boil. Boil for one minute only, then take off the heat and drain well.

  • Peel about 300g parsnips, cut into similar sized chunks to the potatoes, remove the core if it seems tough or woody and add them to the potatoes.

  • Pour some oil into a large, shallow roasting dish and heat in the oven for five minutes. 

  • Add the potatoes and parsnips into the hot oil, add the spice mix and toss so they are coated in the spices. 

  • Roast for about 40 minutes, giving them a stir halfway through, or until golden and crisp. 

  • At the halfway mark, stir in about 1 clove crushed garlic then return it to the oven for 2-3 minutes. Serve straight away, with thick, plain yoghurt/coco yogurt and some tomato and chili jam!

 CHEF’S TIP: 

Gorgeous with simply cooked fish, but stands as a dish on its own with a salad and a spoonful of thick yoghurt.