Two For One Recipe For Curried Parsnips

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"The flavour of the parsnips in this recipe is heavenly. I really doubt if anyone will not like it. You may make this recipe as mashed parsnips or stop just before adding the milk. If you want to served the pieces whole just cook them about 4 minutes longer over low heat covered. The cook time for non mashed is about12 minutes. They will be golden and delicious. I go a bit easy on the honey and prefer the parsnips served before mashing them. This is a very light flaoured curry. This recipe was originally from the BBC Good Food site with some small changes by me.."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (331.3 g)
  • Calories 346.9
  • Total Fat - 12.1 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 31.3 mg
  • Sodium - 180.6 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 11.7 g
  • Sugars - 27.6 g
  • Protein - 5.5 g
  • Calcium - 180.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 38.8 mg
  • Thiamin - 0.2 mg

Step 1

Melt the butter in a large saucepan

Step 2

Add parsnips

Step 3

Cook for 5 minutes

Step 4

Add curry powder and honey - cook 2 minutes

Step 5

If you are not going to mash the parsnips just continue cooking them covered for about 4 minutes, flipping them a couple of times.

Step 6

If you want mashed add milk, bring to boil.

Step 7

Cover and simmer for a further 15 minutes or until the parsnips are very tender and most of the milk has thickened

Step 8

Mash, season with salt & pepper

Step 9

Serve

Tips & Variations


No special items needed.

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