Easy Curried Parsnips
User Reviews
5
Easy Curried Parsnips
Description
Easy Curried Parsnips features peeled parsnips cut into finger-sized sticks and coated with vegetable oil, curry powder, salt, and black pepper. Roasting in a hot oven at 400°F (200°C) creates tender interiors with lightly crisped and golden edges. The curry powder seasoning gives the parsnips a subtle heat and an aromatic depth without overwhelming the natural sweetness of the root vegetable. This method prevents the mushy texture by using adequate space on the tray to allow crisp roasting instead of steaming. Serving this side dish adds a warming spice kick and texture contrast to your meal.
The dish is straightforward to prepare and uses common pantry ingredients, making it accessible for home cooks looking to add variety to their roasted vegetables. Its curry flavor can be adjusted for mild or hot preferences, which allows personalization. The recipe also suggests using two trays if needed to keep the slices from overcrowding and possibly steaming, preserving the desired crispy texture. Additionally, the parsnip peels can be saved to make vegetable stock, supporting a no-waste kitchen approach.
Ingredients
- 1 ½ pounds parsnip 700g
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder mild or hot according to your preference
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F / 200C.
- Peel the parsnips and cut into finger-sized sticks.
- Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.
- Spread the parsnips onto a large baking tray (or two), ensuring that they’re not too crowded.
- Bake for 25 minutes or until the edges are golden, stirring halfway through the cooking time.
- Serve as a tasty side dish.
Notes
- Select firm, fresh parsnips to ensure crisp edges and avoid mushiness.
- Adjust the curry powder heat level between mild and hot according to your taste.
- Use more than one baking tray if necessary to avoid overcrowding and steaming.
- Save leftover peels or scraps to make vegetable stock for other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 308mg | 13% |
| Potassium | 653mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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