Curry-spiced Parsnips and Potatoes
by Hugh Fearnley-Whittingstall
Ingredients
About 500g potatoes, peeled and cut into 3-4cm chunks
About 500g parsnips, peeled, cut into 3-4cm chunks
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
— Emily
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