Roast Carrots and Parsnips with Ginger, Curcuma, Garlic and Orange - The Gloss Magazine

Roast Carrots and Parsnips with Ginger, Curcuma, Garlic and Orange

had a firstsad glimpse of what ‘afterwards’ shopping might look like in my local village in  la Sarthe  this morningBoth the boulangère and our chouquettes were behind plexiglass, fruit and vegetables were sitting 2 metres behind crime scene tape at the market and glummasked faces stood  3 metres from each other as they queued in a large circle around la Place de l’Église.  wondered just how much of the communal,  spontaneoussensual joy of food markets will be lost forever and felt grateful for having being able to bathe in it for so long.  

But at least we will have open air food shopping nearbywith a good chance of local produce, and I think I’ll make a mask and chance it next week. For nowlocked into my deeply UNsexy and ridiculously expensive weekly supermarket pickup,  it’s all about making do and making the best of what we have. Last week, parsnip appeared in my order as a celeriac standin and then sulked in my fridge until my kitchen was bare and, finally, I had to use itHere’s what happened?after a quick trawl through my cupboards. Of course go ahead and substitute spices as you please 

For 4
10 minutes preparation
35 minutes cooking

3 medium parsnips, peeled, chopped into 3 or 4 cm chunks
3 medium carrots, peeled, chopped into 3 or 4 cm chunks
2 medium onions, peeled, chopped
3 or 4 garlic cloves, peeled, halved
A 3 – 4 cm chunk of ginger, peeled, chopped finely
1 large orange, scrubbed, cut into slices
1 tablespoon Garam Masala
2 teaspoons curcuma
Salt, pepper
Olive oil

Heat the oven to 190c.

Mix all the ingredients together – your hands are best at this,?but you might want to use gloves to avoid curcuma stains – spread on a baking tray and roast for 35 minutes or so. You are looking for caramelised edges and soft insides. Season well and serve warm as an accompaniment or the main event with a green salad.

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