Ingredients
- unsalted butter 500g
- cumin seeds 1 tsp
- coriander seeds 2 tsp
- ground turmeric 1 tsp
- ginger 2cm piece, finely grated
- honey 1 tbsp
- sea salt
- parsnips 300g, halved or quartered lengthways
- carrots 200g, small/medium halved lengthways
- turnips or jerusalem artichokes 250g, halved or quartered
- shallots 2, halved lengthways
- coriander a small bunch, leaves roughly chopped
- natural yogurt to serve (optional)
Method
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Step 1
Put the butter in a heavy-bottomed pan on a low heat. Heat for 10-15 minutes until the solids on the bottom of the pan start to become a deeper golden brown and the liquid becomes clearer and golden.
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Step 2
Remove from the heat and allow to cool a little. Pour through a fine metal sieve into a bowl, leaving the solids behind in the pan, then pour into a jar or airtight storage container.
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Step 3
Heat the oven to 200C/fan 180C/gas 6. Mix 100ml of ghee, the cumin, coriander, turmeric, ginger, honey and 1 tsp of salt.
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Step 4
Put the vegetables in a large roasting tray, pour over the spiced ghee and mix well. Cover tightly with foil and roast for 20 minutes.
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Step 5
Remove the foil and roast for another 25 minutes or until the veg are cooked and slightly caramelised.
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Step 6
Finish with chopped coriander and a blob of yogurt, if you like.
*This recipe is gluten-free according to industry standards
Check out more of our best parsnips recipes here...
Nutritional Information
- Kcals 370
- Fat 26g
- Saturates 14.9g
- Carbs 26.6g
- Sugars 17.5g
- Fibre 7.6g
- Protein 3.6g
- Salt 1.3g
