Guest guest Posted October 29, 1999 Report Share Posted October 29, 1999 I made this dish last night and it was really delicious. Had it with roast lamb with rosemary. Try to get very sweet smelling, fragrant parsnips and it will be luscious. Asparagus and Parsnips Ingredients 3/4 lb. chopped asparagus 3 medium parsnips (2 to 2 1/2 cups choped fine) 1 to 2 tablespoons olive oil or butter 1/2 teaspoon fenugreek seeds 1/4 teaspoon mustard seeds 3/4 teaspoon curry powder from a pinch to a 1/2 teaspoon iodized salt 1/2 teaspoon ground cumin 1 teaspoon to 1 tablesppon coriander Puting It Together Warm the oil and add the mustard seed and fenugreek seed. When the mustard seeds pop, add the rest of the spices quickly and then add the parsnips. Stir so the parsnips become coated with the spices and add enough water to just cover them. After the water comes to a boil, lower the heat and cover, allowing the parsnips to simmer until soft. Peak everynow and then to be sure there's still water. (If you have chopped the parsnips fine, they will cook very fast.) Add the asparagus and cover. Allow the asparagus to steam until done, maybe 5 minutes, stirring a few times to allow asparagus to get coated with spices. Remove from heat before asparagus loses its breight breen color. Serve hot. Enjoy! This is adapted from a recipe in Amadea Morningstar and Urmilla Desai's Ayurvedic cookbook. Aikya Quote Link to comment Share on other sites More sharing options...
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