Both Brussels sprouts and parsnips are true winter vegetables,
preferring and doing better in cooler temperatures.
Looking like a carrot, parsnips are sweeter in flavour with a bit of a bite. They can be used instead of carrots in most recipes, but they tend to cook a little more quickly.
The starch in parsnips converts to sugar when exposed to cold and it is often said that they shouldn’t be dug until they have had a frost on them.
Keeping parsnips in the fridge means they get sweeter and recently a grower at the Farmers’ Market told me that one of their customers freezes them to increase the sweetness – I haven’t tried this, but you might like to, especially if keeping for longer than a few days.
Avoid very large parsnips which tend to have a woody, bitter centre – if you have no other choose remove the centre core when
Looking like baby cabbages, the best Brussels sprouts are the
smallest ones – the smaller they are the sweeter they will be. One of the most fascinating things, I think, about Brussels sprouts is the way they grow – not as individual vegetables on the ground, but on a stalk – you see them like this sometimes at Farmers’ Markets.
Indian-spiced Roasted Brussels Sprouts & Parsnips
500g Brussels sprouts, trimmed and halved lengthwise
4 medium (about 150g each) parsnips, peeled and thinly sliced crosswise
2 large (about 200g each) red onions, quartered
¼ cup vegetable oil
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper, or to taste
ground sea salt
½ cup chopped fresh coriander
1 Preheat oven to 220°C.
2 Combine oil with cumin, ground coriander, turmeric and
cayenne pepper in a large bowl. Add Brussels sprouts, parsnips and onions and toss to combine. Place in a single layer in a roasting dish. Season to taste with salt.
3 Roast for 30 minutes, tossing after 15 minutes, or until
vegetables are tender and golden. Just prior to serving, add fresh coriander and toss to combine.
Happy cooking and eating.
Recipe by Rachel Blackmore
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