App onlyTamarind-glazed sweet potatoes. This is a premium piece of content available to registered users.
Try a new take on Christmas potatoes. The sourness of the tamarind with the freshness of coriander and red onions cuts through the sweetness
Curried roast parsnips with cashews
Serves 4 - 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 50g raw cashews
- 2 tbsp coconut oil
- ¼ tsp chilli powder
- 500g parsnips(about 4), peeled, quartered and cut into chunks
- 2 curry leaves(optional)
For the dressing
- ½ tbsp maple syrup
- 1 tbsp light soy sauce
- 1 tsp Sri Lankan or Madras curry powder
- 2 tsp wholegrain mustard
- ½ lemonjuiced
- 1 tbsp rapeseed or olive oil
Nutrition: Per serving (6)
- kcal173
- fat11g
- saturates4g
- carbs13g
- sugars6g
- fibre5g
- protein4g
- salt0.7g
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.
