Turmeric and curry leaf roast parsnips

6
30 minutes

Ingredients

  • 6 parsnips
  • 1 tsp black mustard seeds
  • 1/2 tsp fresh turmeric, grated
  • 1 handful of curry leaves, fresh
  • 2 tbsp of extra virgin olive oil
  • salt

Method

1
Preheat the oven to 180°C/ gas mark 4
2
Peel and chop the parsnips into batons
3
Mix the parsnips with the other ingredients and place on a baking tray
  • 1 handful of curry leaves, fresh
  • 6 parsnips, quartered lengthwise, cores removed if woody
  • 1 tsp black mustard seeds
  • 1/2 tsp fresh turmeric, grated
  • 2 tbsp of extra virgin olive oil
  • salt
4
Roast until cooked through, approximately 25 minutes