Recipe Ingredients
- 1 can butter beans, drained and rinsed
- 3 garlic cloves, chopped lots till it forms a paste
- Small piece of ginger, chopped lots till it forms a paste
- Juice and zest of 1/2 lemon
- 1 tsp cumin powder
- 1 tsp parsley
- Salt and pepper to taste
- Oil
Optional Extras
- fresh coriander, bread and butter
Recipe Instructions
Prepare all the veg. Add oil to a non-stick pan (if available, any pan will do if not) and heat it over medium heat. Then add in the grated (or chopped) ginger and garlic as well as the chilli and cook for 2-3 minutes, stirring often so as not to burn. Add in the spice blend and stirring continuously cook it for a minute until it smells lovely and strong. Add the prepared parsnips, Brussel sprouts and ½ tin of chopped tomatoes. Stir well to cover in the spiced oil mixture. Pan roast (or whack in the oven at 200c) for about 15 minutes or until the parsnips are tender. If pan frying, sure to stir often to ensure the bottom isn’t sticking, if it is sticking to your pan then feel free to add splashes of water throughout the cook time to help the parsnips soften and not stick. The more you add, the less crispy/sticky the dish will be, but the taste will remain the same so do not worry. Season with salt to taste. (Optionally) garnish with fresh herbs and enjoy! |