Parsnips With Cumin Recipes

ROASTED CARROTS AND PARSNIPS WITH CUMIN

Steps:

• Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
• Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
• Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
• Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

PARSNIPS WITH CUMIN

Steps:

• Preheat oven to 200c (400f).
• Toss the parsnips with olive oil and cumin and place in baking tray. Sprinkle with thyme.
• Roast for 30-40 minutes or until golden.

FENNEL, PARSNIP AND CUMIN SOUP

Steps:

• Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
• Mix in the cumin, then add in the parsnip and fennel, stirring well.
• Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
• Cool slightly, then blend until smooth using a hand or jug blender.
• Reheat gently over a low heat.
• Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.