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.)

I love having the opportunity to buy local veg from a local company. I feel privileged to have really good quality vegetables from such a friendly and obliging team.

— Fritha Waters

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