Sautéed Spiced Parsnips and Mushrooms

Name: Sautéed Spiced Parsnips and Mushrooms
Yield: Serves 6-8
Ingredients: 675 g/1½ lb small parsnips; 3 teaspoons fennel seeds; 5 cm/2 in piece fresh ginger; 1 fresh red chilli; 225 g/8 oz chestnut mushrooms; 2-3 large cloves garlic; 2 teaspoons ground cumin; 2 tablespoons groundnut oil; 50 g/2 oz butter; salt; 1 teaspoon ground cinnamon; generous handful fresh coriander leaves

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I prefer to serve this with the turkey instead of rather dried-up roast parsnips. Both parsnips and mushrooms go wonderfully well with spices and garlic and will liven up the slightly bland taste of the bird.

Ingredients

675 g/1½ lb small parsnips
225 g/8

Side dish
Vegetarian
Gluten-free

Method

Top and tail the parsnips, then peel them and cut into 1.25cm/½in pieces. Slice the mushrooms across thinly. Peel the garlic and ginger and chop together finely. Cut open the chilli under running water and discard the seeds and stem, then slice across as thinly as possible.

Melt the butter with the oil in a large, deep sauté pan over a medium heat. Add the ground spices and the fennel s