Potato, parsnip, spice
We do love a spicy roast potato and the addition of parsnips offers a little more depth and complexity. This would make a great plateful for supper, with perhaps a dollop of nut-based yoghurt and another of mango chutney on the side, but it also makes a great addition to a spread of other spicy, pick-and-mix dishes. You can use a ready-made curry or spice blend, but it’s always delicious and satisfying to grind and blend your own spices.
Servs 3
Method
Preheat the oven to 200°C/Gas 6. For the curry spice mix, put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a minute or so, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the spices to a coarse powder. Combine with the fenugreek, turmeric and salt.
Peel the potatoes and cut into 3–4cm chunks. Put them into a
saucepan, cover with cold water and bring to a rolling boil. Boil for 1 minute, then immediately take off the heat and drain well.
Put the oil in a large roasting tray and place in the oven for
5 minutes to heat up. Meanwhile, peel the parsnips and cut them into similar-sized chunks to the potatoes.
Carefully tip the potatoes and parsnips into the hot oil, add the spice mix and toss thoroughly so that the vegetables all get a good coating of spice. Roast for about 40 minutes until the veg are golden and crisp, giving them a stir halfway through. Stir in the chopped garlic and return to the oven for 2–3 minutes.
Serve straight away, with a dish of thick, plain yoghurt and perhaps mango chutney.
Ingredients
- About 500g potatoes
- 3 tablespoons sunflower oil
- About 500g parsnips
- 1 garlic clove, very finely chopped
For the curry spice mix
- 1 tablespoon coriander seeds
- About 6 black peppercorns
- ½ teaspoon dried chilli flakes
- 1 teaspoon ground fenugreek
- 1 teaspoon ground turmeric
- ¼ teaspoon fine sea salt
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If you like this recipe, you might like the following course...
Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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