Winter Parsnip Curry

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Winter Parsnip Curry

1/2 cup onion, chopped

1 Tbs. vegetable oil

1/2 tsp. cumin

1 tsp. chili powder

1 1/2 tsp. turmeric

1/2 tsp. cayenne (add more for desired spice)

1/2 cup water

1/2 tsp. salt

1 lb. parsnips, peeled & cubed

1/2 cup red or green peppers, cut into thin strips

1/4 cup chopped peanuts (or almonds, if you're alergic!)

 

 

 

 

Sauté onion in oil 5 to 8 minutes until golden.

Add spices and cook, stirring, for 1 minute.

Add water, salt, and parsnips.

Bring to a boil, cover, and simmer over low heat for 20 to 30 minutes

until parsnips are tender but not mushy (sauce will become quite

thick).

Garnish with pepper strips and peanuts before serving.

 

Source: Meatout Mondays, Dec. 12, 2005

Formatted by Chupa Babi in MC: 12.27.06

 

MeatoutMonNote;Get ready to try exhilarating cuisine with an exotic

twist! This Parsnip Curry is an unusual dish that will introduce you

to an outstanding array of flavors. Although similar in size and shape

to carrots, parsnips are unique from their brightly colored cousins.

With a distinctively sweet, nutty flavor, parsnips are root vegetables

with an off-white golden color. A great vegetable to add to your

cooking repertoire, the parsnip is a source of fiber, potassium, iron,

and vitamin C. This Parsnip Curry is perfect for a warm, winter meal.

 

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