Roast Curried Parsnips
with Cumin Bulgur Pilaf and Pomegranate Seeds
- Mustard
- Milk
- Nuts
- Pistachio nuts
- Peanut
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Hazelnuts
- Sesame
- Sulphites
- Almonds
- Nuts
- May contain traces of allergens
Parnsips are such a sweet and delicious vegetable and actually pretty diverse (they don't just belong in a Sunday roast!). Who'd have thought that coating them in curry powder and roasting them would make them such a great accompaniment to a bulgur pilaf!
Ingredients
100 grams
Bulgur Wheat
1 pot(s)
Mild Curry Powder
(Contains: Mustard)
4 unit(s)
Parsnip
1 unit(s)
Onion
2 tbsp
Ground Cumin
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
80 grams
Pomegranate Seeds
1 sachet(s)
Vegetable Stock Powder
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
125 grams
Baby Spinach
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
grams
Pistachios
1 bunch(es)
Mint
Not included in your delivery
200 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the parsnips (no need to peel!), halve lengthways, then place on a baking tray. Drizzle over some oil, sprinkle on the curry powder and season with a pinch of salt. Mix with your hands to ensure they get a good coating of oil and curry powder. Spread out and roast on the top shelf of your oven until cooked through and golden, about 30 mins.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and cook, stirring, until soft, 5 mins. Add the bulgur wheat, cumin and garlic. Tip: Add as much or as little cumin as you like!
Stir everything together and cook for 1 minute more before adding the water (see ingredients for amount) and the stock pot. Bring to the boil, stirring to dissolve the stock pot. Once boiling, place the spinach on top (don't stir it through), cover with a lid, remove from the heat and leave to the side for 15 mins or until everything else is ready.
While the parsnips and bulgur cook, roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Put the yoghurt in a small bowl, add the mint and stir through.
Remove the pistachios from their shells and pop in a frying pan on medium-high heat (no oil). Cook until the pistachios are slightly toasted (but not burnt!), 3-4 mins. Remove them from the frying pan and keep to one side.
When the bulgur is ready, stir through the spinach. Season to taste with salt and pepper if needed and add in the parsley. Serve the bulgur pilaf in bowls with the curried parsnips on top and a spoonful of the minty yoghurt on the side. Sprinkle over the pistachios and pomegranate seeds. Enjoy!
