Roasted Curried Parsnips (V)
with Cumin Bulgur Pilaf and Raisins
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 coating them in curry powder and roasting them would make them such a great accompaniment to a bulgur pilaf!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Bulgur Wheat
1
Mild Curry Powder
(Contains Mustard)
4
Parsnip
1
Onion
2
Ground Cumin
1
Garlic Clove
1
Flat Leaf Parsley
1
Vegetable Stock Powder
150
Low Fat Natural Yoghurt
(Contains Milk)
125
Baby Spinach
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
1
Mint
40
Raisins
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the tops and bottoms from the parsnips (no need to peel), halve lengthways, then place on a baking tray. Drizzle over some oil, the curry powder and a pinch of salt. Mix with your hands, to ensure they get a good coating of oil and curry powder. Roast on the top shelf of your oven until cooked through and golden, about 30 mins.
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 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 before adding the water (amount specified in the ingredient list) and the stock pot. Bring to the boil and stir 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 and mint (stalks and all). 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 raisins. Enjoy!
