Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Roasted Root Vegetables with Indian Curry and Cilantro

Share

Lobo
Moderator
Moderator

Posts : 20929
Thanked : 984
Join date : 2013-01-12

Roasted Root Vegetables with Indian Curry and Cilantro

Post by Lobo on Sun 24 Jan 2016, 3:30 am


Roasted Root Vegetables with Indian Curry and Cilantro


Read Reviews

Write a Review
Prep Time: 7 minutes
Cook Time: 31 minutes
Servings: 4
Toasting curry powder and then mixing it with oil intensifies its multilayered taste. It contrasts nicely with earthy root vegetables, which are roasted in a hot oven to coax out their natural sweetness. A sprinkle of bright-tasting cilantro lends a refreshing component to the dish.



  • Printer Friendly Version






  • 254

Ingredients:


  • 1 1/2 tsp. Madras curry powder
  • 1/4 cup extra-virgin olive oil
  • Generous pinch of sea salt
  • Generous pinch of freshly ground pepper
  • 5 carrots, about 1 lb. total, peeled and cut into 1-inch pieces
  • 2 or 3 parsnips, about 1 lb. total, peeled and cut into 1-inch pieces
  • 1 or 2 turnips, about 1 lb. total, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into 2-inch chunks
  • 8 large garlic cloves
  • 3 Tbs. coarsely chopped fresh cilantro

Directions:

Preheat an oven to 500°F.

In a fry pan over medium heat, toast the curry powder, shaking the pan occasionally, until fragrant, about 1 minute. Remove the pan from the heat and immediately transfer the curry powder to a large bowl. Stir the oil, salt and pepper into the curry powder. Add the carrots, parsnips, turnip, onion and garlic, and toss to coat well.

Arrange the vegetables in a single layer on 1 or 2 rimmed baking sheets. Roast the vegetables, turning them once after 15 minutes, until they are just tender when pierced with a sharp knife, about 30 minutes.

Transfer the roasted vegetables to a warmed serving dish, sprinkle with the cilantro and stir gently to combine. Serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Mon 27 Feb 2017, 8:00 am