Curried Parsnips

In the world of culinary delights, the humble parsnip takes center stage in our journey to create Curried Parsnips. The herby sweetness of parsnips pairs beautifully with the warmth of curry spices, creating a harmonious fusion of flavors. As we embark on this culinary adventure, envision a delicious dinner that’s not only a treat for the taste buds but also a complete protein dish when served over brown rice with a side of lentil dal.

SERVES 4

INGREDIENTS:

• 1 1/2 pounds of parsnips, peeled and cut into bite-size pieces
• 2 tablespoons of butter or oil
• 1 red onion, thinly sliced
• 2 Bosc pears or Golden Delicious apples, cored and thinly sliced
• 1 teaspoon of Madras curry powder, toasted in a dry pan until fragrant
• 1/2 teaspoon of ground coriander, toasted in a dry pan until fragrant
• Kosher salt and black pepper, to taste
• 1/4 cup of yogurt
• 1/4 cup of mango chutney (such as Major Grey’s)
• 2 tablespoons of chopped cilantro

INSTRUCTIONS:

1. Preparing the ParsnipsOur culinary journey begins with the stars of the dish—the parsnips. These root vegetables, with their herby sweetness, provide the perfect canvas for our curry adventure. Start by peeling the parsnips and cutting them into bite-size pieces.
2. Boiling the ParsnipsTo ensure the parsnips achieve the perfect texture, bring a pot of water to a boil and add the parsnip pieces. Allow them to simmer for approximately 5 minutes, cooking them until they are halfway done. This initial boiling step sets the stage for the parsnips to absorb the rich flavors of the curry.
3. Creating the Flavorful BaseIn a large, heavy-bottomed skillet, melt the butter or heat the oil over medium flame. As it gently sizzles, add the thinly sliced red onion, creating a fragrant foundation for our curry. The onion will become soft and translucent after about 10 minutes of cooking.
4. Infusing with Curry and CorianderIt’s time to introduce the star ingredients that will infuse our dish with rich, warm flavors. Add 1 teaspoon of Madras curry powder and 1/2 teaspoon of ground coriander to the skillet. Toast these spices in the dry pan until they become fragrant, releasing their aromatic essence.
5. Browning the ParsnipsNow, add the partially cooked parsnips to the skillet, allowing them to join the aromatic dance of flavors. Season the mixture well with kosher salt and freshly ground black pepper. Cook for an additional 5 minutes, during which the parsnips will lightly brown, enhancing their natural sweetness.
6. Creamy Elegance with Yogurt and ChutneyRemove the skillet from heat, and before your eyes, the magic of Curried Parsnips takes shape. Stir in 1/4 cup of yogurt, adding a creamy elegance to the dish. To balance the richness, incorporate 1/4 cup of mango chutney, such as Major Grey’s, infusing the dish with a delightful sweet and tangy note.
7. The Final Flourish with CilantroTo complete our Curried Parsnips, sprinkle 2 tablespoons of chopped cilantro over the dish. These vibrant green leaves add a burst of freshness and a hint of herbiness that beautifully complements the curry’s warmth.

As you savor each bite of Curried Parsnips, you’ll experience a symphony of flavors where herby sweetness meets the warmth of curry spices. Whether enjoyed on its own or served over brown rice with a side of lentil dal, this dish invites you to savor the fusion of sweet, savory, and spicy notes.

Curried Parsnips not only tantalize the taste buds but also offer a complete protein dish that’s perfect for a satisfying dinner. This recipe celebrates the richness of autumn’s bounty and the magic that happens when herbs and spices come together. Enjoy the harmonious flavors of Curried Parsnips!