Pan-roasted parsnips and carrots with cumin butter

by David Tanis
Pan-roasted parsnips and carrots with cumin butter

Ingredients

parsnips 900g, carrots 900g, butter 100g, onion 1 large, finely chopped cumin seeds 1 tsp, lightly toasted and coarsely ground, cayenne a pinch, fresh coriander 1 small bunch.

Directions

Bring a large pot of well-salted water to a boil. Peel the parsnips and carrots and cut them into 7½cm batons. Keep them separately. Simmer the parsnips for 10 minutes, or until cooked through but still firm. Scoop them from the water with a wire skimmer and spread on a baking sheet to cool. Simmer the carrots in the same water for 8 minutes, or until cooked through but still firm. Drain and spread on a baking sheet to cool.

Set a heavy wide-bottomed pot over a medium-high heat and melt the butter. Add the onion and cook until softened and beginning to colour, 5-8 minutes. Season with salt and add the cumin and cayenne. Add the parsnips and carrots and cook, uncovered, stirring every few minutes with a wooden spoon, allowing them to brown here and there, until fork tender, about 10 minutes. Transfer to a serving dish. Roughly chop the fresh coriander, both leaves and tender stems, to scatter over the top. (May be cooked several hours in advance and reheated.)

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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