Curried Parsnips Roasted with Apples & Shallots

One of my favourite soups of any season is Curried Roasted Parsnip & Apple Soup. Here are all those same ingredients and flavours in a simple side dish.

Serve this with chicken or pork, cooked simply, and a green salad or vegetable.

Of course, I am now using my own Madras Curry Powder as I am no longer able to find a decent brand available to buy. Fortunately it is easy to make and the leftovers will store quite well for a while.

4 servings
1 hour 15 minutes - 15 minutes prep time

3 or 4 large parsnips
2 medium apples
4 to 6 shallots
3 tablespoons unsalted butter
2 teaspoons Madras curry powder
1/2 teaspoon salt

Preheat the oven to 375°F. 

Peel the parsnips, and cut them into 2" or slightly smaller strips. Peel and core the apples, and cut them into wedges. Peel and sliver the shallots.

Melt the butter in a shallow baking pan which will hold the above in a mostly single layer, and toss the parsnips, apples, and shallots in it. Sprinkle them with the curry powder and salt, and toss again.

Roast them for 1 hour at 375°F until tender. Serve at once. 





Last year at this time I made Brussels Sprouts "Spanako"pita.

Posted in: Ontario Food