Thursday, January 28, 2010

Roasted Parsnips, Potatoes, & Peppers

Paji picked a peck of parsnips, peppers, and potatoes; I made the most delicious roasted veggies (also known as "fry") with them :-). Try these and you will be glad you did. These roasted veggies taste heavenly with a bowl of steaming rice and Rasam.

Parsnips are tan colored carrot-like vegetables with a lovely sweet flavor. Treat them as you would carrots - they can be eaten raw, boiled, roasted, or fried. Parsnips lend a wonderful flavor to stews and soups and along with turnips were the mainstay of Asian and European kitchens before potatoes were imported from the Americas.


2 medium Parsnips
2 medium Potatoes or 8 oz. Fingerling or other baby Potatoes
2 Bell Peppers (Capsicums)
2 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp Chana Dal
1 Tbsp Urad Dal
1 sprig Curry Leaves
1 pinch Asafoetida
1/4 tsp Turmeric
1 tsp Sea Salt or to taste
1 tsp Sambar Powder


Wash all the veggies well. Peel the parsnip and quarter the thick portions longitudinally; cut into 1" long pieces. Cut the potato (does not need to be peeled) into same size pieces as the parsnip; if using baby potatoes, cut in halves or quarters depending on their size. Remove stems and seeds and cut the peppers similarly sized pieces and set aside.

Heat oil in a kadai (Indian Wok) and add the dals and mustard seeds. When the mustard pops, add the potatoes and parsnips along with the curry leaves, asafoetida, turmeric and salt.

Cover and cook stirring occasionally for about 10 minutes.

Stir in the peppers and cook until all the veggies are tender, about another 10 minutes.

Sprinkle the sambar powder over all and cook for a few more minutes stirring often until the spices are incorporated and the veggies are roasted and browned a little.

Remove from heat and serve hot, warm or at room temperature. Enjoy!

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