Best Parsnips With Cumin Recipes

FENNEL, PARSNIP AND CUMIN SOUP

Steps:

• Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
• Mix in the cumin, then add in the parsnip and fennel, stirring well.
• Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
• Cool slightly, then blend until smooth using a hand or jug blender.
• Reheat gently over a low heat.
• Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
• Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
• Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
• Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

PORK ROAST WITH CUMIN-SPIKED MIXED BERRY SAUCE AND ROASTED PARSNIPS

Steps:

• Preheat oven to 400 degrees F.
• Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
• In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
• Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
• Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
• Let the pork rest for 10 minutes.
• Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
• In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

PARSNIPS WITH CUMIN

Steps:

• Preheat oven to 200c (400f).
• Toss the parsnips with olive oil and cumin and place in baking tray. Sprinkle with thyme.
• Roast for 30-40 minutes or until golden.