Name: Curried Parsnips and Carrots
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 pounds slender carrots, halved lengthwise and cut into 2-inch pieces; 2 pounds slender parsnips, halved lengthwise and cut into 2-inch pieces; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/2 cup pine nuts; 3 tablespoons Banyuls vinegar or red wine vinegar; 2 teaspoons Madras curry powder; 1/4 cup dried currants; 2 tablespoons chopped flat-leaf parsley

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Recipe Summary

total:

1 hr 15 mins

active:

30 mins

Yield:

Ingredients

3 pounds slender carrots, halved lengthwise and cut into 2-inch pieces
2 pounds slender parsnips, halved lengthwise and cut into 2-inch pieces
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup pine nuts
3 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons Madras curry powder
1/4 cup dried currants
2 tablespoons chopped flat-leaf parsley

Directions

Step 1
Preheat the oven to 375°. In a large roasting pan, toss the carrots and parsnips with 1/4 cup of the oil and season with salt and pepper. Roast for 45 minutes, stirring a few times, until tender and lightly caramelized in spots. Remove from the oven. Spread the pine nuts in a pie plate and toast for 5 minutes, or until golden.

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Step 2
In a bowl, whisk the vinegar and curry powder; whisk in the remaining 1/4 cup of oil. Add the roasted vegetables, pine nuts, currants and parsley; season with salt and pepper and toss well. Serve warm.

Make Ahead

The recipe can be prepared through Step 1 one day ahead; refrigerate the vegetables and store the pine nuts at room temperature.

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Curried Parsnips and Carrots

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Curried Parsnips and Carrots

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Curried Parsnips and Carrots