Spicy Roots

Strong flavours win through with this spicy veg recipe from Gordon Ramsay

• Cooking Time Ready in 25 mins
• Skill Level Moderately easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  179

• Protein

  2g

• Carbs

  17g

• Fat

  11g

• Saturates

  3g

• Fibre

  6g

• Sugar

  0g

• Salt

  0.45g

Ingredients

• 3 parsnips, peeled and trimmed
• 3 carrots, peeled and trimmed
• 1-2 salsify (about 250g, optional)
• ½ lemon
• 1 tsp mild curry powder
• 1 tsp Chinese five-spice powder
• 3-4 tbsp olive oil
• 25g butter
• 2 garlic cloves, peeled
• some fresh marjoram leaves or flat-leaf parsley

Directions

1. Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
2. Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.

Categories: All Christmas