Madras Parsnips

Charmaine Lu -
  • 50g cashews
  • 2 tbsp coconut oil
  • ¼ tsp chilli powder
  • 4 large parsnips, peeled, and chopped
  • 2 curry leaves
  • For the Dressing
  • ½ tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp Madras curry powder
  • 2 tsp wholegrain mustard
  • ½ lemon, juice only
  • 1 tbsp oil
  • Preheat the oven to 180C. Roast the parsnip chunks on a baking tray with half the coconut oil and some sea salt for 10 mins, then sprinkle with the chilli and set aside.
  • Whisk the dressing ingredients together in a bowl. Increase the oven temperature to 200C and toss the parsnip chunks in the remaining coconut oil and another pinch of salt, then roast for 30 mins or until browned. Scatter the curry leaves over the parsnips for the final 5 mins of cooking time, then toss everything in the dressing and serve on a platter with a scattering of chopped cashews. Delicious!
30 mins
4 serving