Curried roast parsnips with toasted cashews
Item 1 of 1
- Side
- 4-6
- 40 minutes
Despite the fact that sweet and fragrant roasted parsnips always seem to disappear in a flash on the 25th, they’re sadly overlooked the other 364 days a year. We think this recipe could change that: enjoy this lightly spiced, moreish side again and again through the winter months, as well as on Christmas Day.
First published in 2024
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Ingredients
Metric
Imperial
- 6 parsnips, peeled and quartered
- 2 tbsp of olive oil
- 1 tbsp of curry powder
- 1 tsp ground cumin
- 100g of cashew nuts, toasted
- fresh coriander, chopped (optional)
- salt and pepper to taste
SAVE RECIPE
Method
1
Start by roasting the parsnips. Preheat the oven to 200°C
2
Toss the parsnips with olive oil, curry powder, cumin, salt and pepper
- 6 parsnips, peeled and quartered
- 2 tbsp of olive oil
- 1 tbsp of curry powder
- 1 tsp ground cumin
3
Roast for 25–30 minutes until golden and tender
4
Toss with the toasted cashews and fresh coriander before serving
- 100g of cashew nuts, toasted
- fresh coriander, chopped (optional)
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