Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, curry and cinnamon flavored sautéed parsnip. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Curry and Cinnamon Flavored Sautéed Parsnip is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Curry and Cinnamon Flavored Sautéed Parsnip is something that I have loved my entire life. They are nice and they look wonderful.
Curried Parsnip Soup - and a summary. Here is the summary I took from this on how to be successful at something - from learning a new skill or losing weight, to succeeding in a hobby or passion or simply some healthy pointers to help you through life. Have a support network around you as early as possible. Parsnips have a flavor affinity for apples, brown butter, brown sugar, cream, curry, leeks, oranges, root vegetables, stews, ragouts, and truffles.
To get started with this recipe, we must prepare a few ingredients. You can cook curry and cinnamon flavored sautéed parsnip using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Curry and Cinnamon Flavored Sautéed Parsnip:
- Get 100 grams after peeling the skin Parsnip
- Make ready 2 tbsp Water
- Prepare 1/2 tbsp Vegetable oil
- Get 1 clove Garlic
- Take 1/2 tsp Curry powder
- Prepare 1 dash Cayenne pepper (optional)
- Take 1 dash Salt
- Prepare 1 dash Cinnamon (very essential ingredient!)
Parsnips - Make sure the parsnips are really fresh, and when buying parsnips try to get the whiter ones. They should also be firm and the roots should be intact. Parsnips make brilliant winter comfort food soup and all the flavour you've incorporated here sound delicious! Parsnips work so well in this wintry vegan curry, adding flavour and texture.
Instructions to make Curry and Cinnamon Flavored Sautéed Parsnip:
- Peel the parsnip and cut into thin matchsticks. Slice garlic thinly.
- Put the chopped parsnip in a microwave-safe container, pour in 2 tablespoons of water, wrap loosely with plastic wrap, and microwave for 1 to 2 minutes (adjust the cooking time depending on the thickness of the chopped parsnip).
- Heat the vegetable oil in a skillet and sauté the garlic over medium heat. Once the garlic starts to dance around…
- Add the drained parsnip from Step 2, curry powder, cayenne papper (optional), and sauté while stirring. Keep the heat on medium.
- Sauté slowly until the parsnip is golden brown. Turn off the heat and season it with salt. Sprinkle on the cinnamon at the end.
- [FYI] The size of a parsnip varies. 100 g without skin is about the length of a wine opener, as shown in the photo.
Parsnips make brilliant winter comfort food soup and all the flavour you've incorporated here sound delicious! Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan.
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