 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
2 tsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, extra to garnish
1/2 tsp ground tumeric
1/2 tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together the oil and spices.
Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with half the stock and process until smooth.
Pour into a pan with the remaining stock, season, then heat until barely simmering.
Remove from the heat and stir in the lemon juice.
Garnish with cumin seeds and serve immediately.
This is a simple, delicious and extremely versatile tomato based sauce that is free on …
Hands down, this bean burger recipe is the best one we’ve tried! It works very well the…
Who doesn’t love a good tuna melt? This one has a Mexican twist that has a lil heat, bu…
Have you ever had cod that melts in your mouth? Welcome to this weeks recipe. An Asian …
Watch from our extensive list of great video recipes, try one today.
Drop A Dress Size
6 Week Challenge
Join now!
Congratulations, you’ve chosen our local membership bundle for:
Congratulations, you’ve chosen our online only membership bundle for:
Congratulations, you’ve chosen our online membership bundle for:
