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Curried roast parsnips with cashews | Daily Dine

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Curried roast parsnips with cashews

Curried roast parsnips with cashews

Pair naturally sweet parsnips with bold Sri Lankan and Indian flavours and a dash of soy sauce. It takes parsnips to a whole new level of deliciousness

View original recipe on bbcgoodfood.com

side-dish

0

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Nutritional Information

Calories:173 kcal

Carbohydrate:13 g

Fat:11 g

Dietary Fiber:5 g

Protein:4 g

Saturated Fat:4 g

Sodium:0.7 mg

Sugar:6 g

Ingredients

50g raw cashews

2 tbsp coconut oil

1/4 tsp chilli powder

500g parsnips (about 4), peeled, quartered and cut into chunks

2 curry leaves (optional)

1/2 tbsp maple syrup

1 tbsp light soy sauce

1 tsp Sri Lankan or Madras curry powder

2 tsp wholegrain mustard

1/2 lemon juiced

1 tbsp rapeseed or olive oil

Instructions

Step 1
Heat the oven to 180C/160C fan/ gas 4 and roast the cashews on a baking tray with 1 tsp of the coconut oil and some salt for 8-10 mins until golden. Sprinkle with the chilli and set aside. Whisk all the dressing ingredients together and set aside.
Step 2
Turn the oven up to 200C/180C fan/gas 6. Toss the parsnips in the rest of the coconut oil and salt, and roast on a baking tray for 20-30 mins until browned. Scatter the curry leaves over for the last 5 mins, if using. Toss the parsnips in the dressing and pile onto a platter, scattered with the cashews.