I recently picked the parsnips out of my vegetable patch after a spate of cold and frosty mornings. Apparently, it is important to pick them after it has been frosty otherwise they won’t be sweet. I don’t think I thinned my parsnips enough earlier in the year as some were a little on the thin side.
Parsnip and curry spices go really well together in an 80s kitsch kind of way. Curried parsnip soup has become a British favourite and curried parsnip fritters are just as tasty.
This is really easy to make using mainly store cupboard ingredients. If you quite like a strong curry flavour, just add more of the spices listed below. They are lovely dipped in fresh yogurt with a bit of lime squeezed in.
Ingredients (serves 2)
4 parsnips (grated)
1 clove of garlic (very finely sliced or pressed through a garlic crush)
25g gram flour
½ tsp chilli flakes
½ tsp garam masala
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
Oil (for frying)
Put the grated parsnips into a bowl and sieve the gram flour onto it. Mix in the flour – it should stick to the grated parsnips. Add the rest of the ingredients and mix well.
Heat the oil in a pan. Once it has become hot, add a tablespoon sized ball of the parsnip mixture and press down to form a patty shape.
Cook for about 5 minutes on each side before serving.