Spicy roots
Spicy roots requires around 25 minutes from start to finish. One portion of this dish contains around 2g of protein, 16g of fat, and a total of 255 calories. This recipe serves 4. For 82 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. A mixture of lemon, curry powder, fresh flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 40 people found this recipe to be flavorful and satisfying. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, you might also like recipes such as Roasted Roots, Roots Anna, and Roasted Roots.
Servings: 4
Ingredients:
1 tsp Chinese five-spice powder
25g butter
3 carrots, peeled and trimmed
1 tsp mild curry powder
some fresh marjoram leaves or flat-leaf parsley
2 garlic cloves, peeled
½ lemon
3-4 tbsp olive oil
3 parsnips, peeled and trimmed
Equipment:
frying pan
Cooking instruction summary:
Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.
Step by step:
1. Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time.
2. Cut off the woody core and slice into similar sized lozenges.Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice.
3. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.
Nutrition Information:
