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.

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Parsnip Korma

Yield: 3-4

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

A rich, mild and creamy vegetarian curry with roast parsnips, almonds and warming spices. Even better reheated after a night in the fridge for the flavours to mingle.

Ingredients

• 1kg parsnips, peeled and cut into wedges
• 2 tbsp olive oil
• 2 tbsp toasted flaked almonds
• 2 tbsp coriander leaves, chopped
• 1 tsp nigella seeds
• Plain yogurt, to serve

For the sauce:

• 3 tbsp olive oil
• 1 onion, peeled and sliced
• 20g fresh ginger, chopped
• 2 fat garlic cloves, chopped
• 1 small green chilli, chopped
• 8 cardamom pods, crushed and husk discarded
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1 tbsp tomato puree
• 300ml hot vegetable stock
• 25g ground almonds
• 1 tsp mango chutney
• 3 tbsp full fat crème fraîche

Instructions

1. Pre-heat the oven to 210C. Toss the parsnip wedges in the olive oil and season with salt. Arrange in a single layer on a baking tray (or two) and roast for 35 minutes, turning half way.
2. Meanwhile, make the sauce. Heat two tablespoons of the olive oil in a large, deep frying pan, add the onions and cook for 8-10 minutes until just golden.
3. Put the remaining olive oil in a herb chopper or small food processor with the ginger, garlic, chilli, cardamom, cumin, coriander, turmeric and a pinch of salt. Whizz to a smooth paste then tip the paste into the onion pan and cook over a medium heat for 3-5 minutes.
4. Add the tomato puree and cook for another couple of minutes. (Miss this step and your curry will taste of raw tomato puree no matter how hard you try to disguise it.) Add the hot stock, ground almonds and mango chutney and bring to a gentle simmer. Leave to bubble, uncovered, for 10-15 minutes or until the sauce it glossy and thick. Stir in the crème fraîche and check the seasoning.
5. By now the parsnips should be ready, so spoon them into the curry sauce and fold everything together. Scatter with flaked almonds, coriander and nigella seeds and serve with a dollop of plain yogurt and perhaps some rice (though it’s quite filling served solo).

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