I always want to escape the holiday season and head for warmer weather, but when that’s not possible, I import the bright flavours of the Mediterranean for a winter dinner party – when in doubt, go for zesty, not fussy. This side dish can be prepared well in advance, so there is no last-minute frenzy in the kitchen.
Serves 6saltparsnips 900g, not too largecarrots 900g, medium-sizedbutter 100gonion 1 large, finely choppedcumin seeds 1 tsp, lightly toasted and coarsely groundcayenne a pinchfresh coriander 1 small bunch
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.)
Want to know more on click here go to tour news source.