Crispy curried roast parsnips with lime yoghurt
- Details
- By Laurence Guy
- Preheat your oven to 200 degrees celsius
- Wash and quarter the parsnips before plunging into boiling salted water for 4-5 minutes. Drain
- Take a deep roasting tin and cover the inside with vegetable oil before placing in the oven to heat
- make a seasoned flour coating by placing the flour, cayenne pepper, garam masala and turmeric in a bowl with a good pinch of salt.
- Toss the boiled parsnips in the flour until well coated.
- Place each parsnip in the hot oil, taking care not to burn yourself and return to the oven.
- Check the parsnips regularly, giving them a quick shake to make sure they crisp up evenly and remove when golden brown.
- To make the yoghurt sauce, mix the juice and zest of a lime with the natural yoghurt and serve.
