Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, curry and cinnamon flavored sautéed parsnip. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Curry and Cinnamon Flavored Sautéed Parsnip is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Curry and Cinnamon Flavored Sautéed Parsnip is something which I have loved my entire life. They’re nice and they look wonderful.
Heat the remaining oil in a pan. ADD the potato and parsnip and stir to coat with the spice mixture. It's hard to resist seconds when I make up a batch of these delicious veggies.
To get started with this recipe, we have to first prepare a few ingredients. You can cook curry and cinnamon flavored sautéed parsnip using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Curry and Cinnamon Flavored Sautéed Parsnip:
- Prepare 100 grams after peeling the skin Parsnip
- Take 2 tbsp Water
- Prepare 1/2 tbsp Vegetable oil
- Get 1 clove Garlic
- Make ready 1/2 tsp Curry powder
- Take 1 dash Cayenne pepper (optional)
- Take 1 dash Salt
- Get 1 dash Cinnamon (very essential ingredient!)
Stir in turmeric, ginger, coriander, cayenne, salt, pepper and. The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables.
Steps 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.
It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves. For a long time, I thought curry was a dish I couldn't master at home. It's so full-flavored at Indian restaurants, I assumed there was some kind of secret to its success! As it turns out, learning how to make curry at home is not only easy, it's so easy to pull off that it's become my go-to weeknight meal.
So that’s going to wrap it up for this exceptional food curry and cinnamon flavored sautéed parsnip recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
