Spiced Florets and Parsnips

Spiced Florets and Parsnips

I tried this when I was getting into Indian food, as a side-dish.
It was exceedingly yummy!

You can substitute equivalent volume of cauliflower for the
broccoli, and equivalent volume of potato for the parsnips.

6 tbsp vegetable oil
1 tsp whole cumin seeds
4 parsnips, peeled, topped and sliced
1 head of broccoli, washed and cut into small florets
pinch of cayenne pepper
1/4 tsp ground fenugreek
3/4 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp salt
pinch of black pepper
1 tsp garam masala

Heat oil in a frying/saute pan over a high heat. When oil is
hot, add cumin seeds. Stir once and quickly add the florets
and parsnips. Stir again and turn the heat to medium. Sprinkle
the cayenne pepper, fenugreek, turmeric, coriander, salt and
pepper over the vegetables and fry for about 8-10 minutes.
Now add 2 fl oz of water and cover immediately. Turn heat to
very low and steam vegetables tenderly for about 7-10 minutes
or until vegetables are tender. Sprinkle the garama masala over
the vegetables, stir once, and serve.
Sharon Curtis (sharon@comlab.ox.ac.uk)


Source:

rec.food.cooking, rec.food.recipes