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
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
— Box Scheme customer
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.