I had gotten these parsnips with the intent of making a carrot and parsnip salad. But it requires harissa. And I keep dropping the ball on actually making the harissa for it. And the parsnips have already been in the fridge for over a week at this point. So I decided that maybe it was better to do this simple roast parsnip recipe to use them up instead. Maybe I can make some harissa for the next batch of parsnips that I get.

Curried Roasted Parsnips

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 2 Tbsp. unsalted butter
• 450g parsnips, peeled and cut into 5mm thick coins
• 1 tsp. Madras curry powder
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground

Directions

1. Preheat oven to 200°C (400°F).
2. Place butter in a roasting pan and put the pan in the oven while it preheats. Keep an eye on it to make sure the butter doesn't burn.
3. Once butter is melted, add the parsnips and toss to coat.
4. Add the curry powder, salt, and pepper and toss to coat.
5. Roast at 200°C (400°F) for 45 minutes, stirring and flipping every 15 minutes.