The parsnip harvest continues. As explained last time, I have more than ever so am able to experiment in ways my usual meager harvest hadn’t allowed in previous years. I’m especially keen to try pairing the harvest with Indian flavours, because sweet root vegetables generally make fabulous curries. I think parsnips will be happiest with mild, creamy flavours like the almond-yogurt-spices combination of a korma and so I give it a whirl. I’m pleased to report the results are filling, cockle-warming and even better as leftovers when reheated after a night in the fridge.
Parsnip Korma
Parsnip Korma
Parsnip Korma
The parsnip harvest continues. As explained last time, I have more than ever so am able to experiment in ways my usual meager harvest hadn’t allowed in previous years. I’m especially keen to try pairing the harvest with Indian flavours, because sweet root vegetables generally make fabulous curries. I think parsnips will be happiest with mild, creamy flavours like the almond-yogurt-spices combination of a korma and so I give it a whirl. I’m pleased to report the results are filling, cockle-warming and even better as leftovers when reheated after a night in the fridge.