Zucchini Parsnip Moghlai Recipes

PARSNIP AND COURGETTE IN MOGHLAI SAUCE

Steps:

• Parboil the parsnip and roast till them turn golden.
• Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
• Add the korma paste and cook for another 2 minutes
• Add the single cream the creamed coconut, along with the parsnips.
• Allow to simmer for 2 mins on a low heat.
• Finally add the coriander and garnish with sliced almonds.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

SIMPLE ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.

ZUCCHINI & PARSNIP MOGHLAI

Steps:

• Steam parsnips and zucchini until just tender.
• Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
• Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
• Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
• Stir in the cream just before serving (optional). Serve over rice or with chapati.