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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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    Roasted Root Vegetables with Indian Curry and Cilantro

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Root Vegetables with Indian Curry and Cilantro Empty Roasted Root Vegetables with Indian Curry and Cilantro

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

    Roasted Root Vegetables with Indian Curry and Cilantro Img6l
    Roasted Root Vegetables with Indian Curry and Cilantro
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    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.






    • 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 Fri 19 Jul 2024, 1:44 am