Curry-spiced Parsnips and Potatoes
by Hugh Fearnley-Whittingstall
Ingredients
About 500g potatoes, peeled and cut into 3-4cm chunks
About 500g parsnips, peeled, cut into 3-4cm chunks
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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