Curry-spiced Parsnips and Potatoes
by Hugh Fearnley-Whittingstall
Ingredients
About 500g potatoes, peeled and cut into 3-4cm chunks
About 500g parsnips, peeled, cut into 3-4cm chunks
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt
We cook in portions and freeze our veg box ingredients. Then each evening we enjoy combining elements of this seasonal goodness in different meals. A few herbs and dressings or sauces means each meal is new, quick and as healthy as can be.
— Sharon
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.