Spicy roots

Spicy roots requires around 25 minutes from start to finish. One portion of this dish contains around 2g of protein, 16g of fat, and a total of 255 calories. This recipe serves 4. For 82 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. A mixture of lemon, curry powder, fresh flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 40 people found this recipe to be flavorful and satisfying. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, you might also like recipes such as Roasted Roots, Roots Anna, and Roasted Roots.

Servings: 4

 

Ingredients:

1 tsp Chinese five-spice powder

25g butter

3 carrots, peeled and trimmed

1 tsp mild curry powder

some fresh marjoram leaves or flat-leaf parsley

2 garlic cloves, peeled

½ lemon

3-4 tbsp olive oil

3 parsnips, peeled and trimmed

Equipment:

frying pan

Cooking instruction summary:

Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.

 

Step by step:


1. Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time.

2. Cut off the woody core and slice into similar sized lozenges.Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice.

3. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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