Delia's Spiced Roast Parsnip Chunks with Coriander Chutney

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Delia's Spiced Roast Parsnip Chunks with Coriander Chutney

1 1/4 pound parsnips, peeled

1 clove garlic, peeled

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole coriander seeds

2 rounded teaspoons Madras curry paste

2 tablespoons groundnut or other flavourless oil

sea salt

For the coriander chutney:

1 x 20g pack fresh coriander, leaves only

2 tablespoons lime juice

1 fresh green chilli, halved and deseeded

1 clove garlic, peeled

1 level tablespoon natural yoghurt

1/2 level teaspoon golden caster sugar

salt and freshly milled black pepper

 

Pre-heat the oven to gas mark 6, 400°F (200°C). Begin by making the

chutney by simply whizzing everything together in a blender, then pour

into a bowl and leave aside for the flavours to develop.

 

Now cut the parsnips into 5 cm (2 in) lengths that are about 2 cm (¾

in) at the thickest end. Then place the garlic with half a teaspoon of

salt in a mortar and crush them together. As the garlic comes into

contact with the salt, it will quickly break down into a puree. Then

add the cumin and coriander seeds and crush those too, but not too

finely. Now add the curry paste and the oil and give everything a good

whisk together.

 

Next, put the parsnips into a medium mixing bowl and add the spice

paste, tossing everything together to give the parsnips a good

coating. Now tip the parsnips on to the baking tray, spread them out

and bake on the centre shelf of the oven for 30 minutes. Serve them

hot, dipping each one into the chutney before eating.

 

Author: This recipe first appeared in Sainsbury’s Magazine (Nov 2002).

Source: Delia Online

Formatted by Chupa Babi in MC: 12.27.06

 

 

 

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