Parsnip Poutine (4)

A seasonal recipe from Nigel Slater which I could happily eat all year round. You can of course replace the parsnips with chips for a more traditional version. If you are unable to get goats curd then i have used Mozzarella as a substitute.

Cauliflower, Parsnip and Carrot Korma (4)


275g parsnips 1 “ ginger, peeled & finely chopped
350g carrots 1 fresh green chilli, deseeded & finely chopped
1 onion, finely chopped 300 ml  greek yoghurt
4 tbsps sunflower oil 40g ground almonds
1 tbsp ground cumin salt
2 tsps ground coriander 275g small cauliflower florets
1 tsp ground cinnamon Chopped fresh coriander to garnish
1 tsp turmeric
2 cloves garlic, finely chopped


  1. Peel the parsnips and carrots and cut into 1 cm slices.
  2. Heat the oil in a large saucepan and fry the onion gently until golden brown.
  3. Add all the dry spices and mix well, then add the garlic, ginger and chilli and cook, stirring, for a minute.
  4. Stir in the yoghurt a tablespoon at a time, then add the almonds and cook, stirring for two minutes more.
  5. Add 300ml water and season with salt, then add the vegetables.
  6. Cover and simmer gently for 20-25 minutes , stirring occasionally, until the vegetables are almost done.
  7. Remove the lid and simmer for 5 minutes.
  8. Serve sprinkled with coriander and accompanied by rice and several relishes e.g. mango chutney, beetroot chutney etc.