This week’s potato is the red ‘Desiree’, a tasty all-rounder. The leeks are local, the parsnips are from Herefordshire. With good quality home grown greens still a little hard to find we’re using Spanish broccoli and Cos lettuce from France. Larger boxes have Spanish tomatoes and the very largest a portion of Swiss chard. The English apples are running out now, so we’re using a couple of French varieties ...
Parsnip and Carrot Korma
An aromatic and creamy curry based on a Nigel Slater recipe. Parsnips and carrots have an affinity with spices but you could also use any odd Jerusalem artichokes and bits of swede and celeriac as part of the mix.
For 4 to 6 people ...
2 medium onions finely chopped,
3 cloves garlic finely chopped,
1 thumb size piece of fresh ginger grated,
1.5 kg parsnips, carrots and potatoes (or other roots) peeled and cubed,
100g cashew nuts,
the seeds from 6 cardomom pods ,
2 tsp cumin seeds,
1 tsp salt,
3 tsp coriander seeds,
2 tsp turmeric,
¼ - ½ tsp chilli powder,
1 cinnamon stick,
2 tbsp vegetable oil or butter,
140ml single cream,
140ml plain yoghurt,
1 small bunch coriander chopped ...
Heat the oil or butter in a pan and gently cook the onion for 5 minutes, stirring frequently.
In a dry pan lightly toast the cardamom, cumin and coriander seeds for a minute, then mixing in the salt, crush with a pestle and mortar.
Lightly toast the cashew nuts in the same way.
Add the garlic and ginger to the onions and cook gently for a minute, then add the ground spices along with the turmeric, chilli and cinnamon stick.
Cook for a minute then add 750ml water and half the cashews.
Cover, and simmer for 30 0r 40 minutes or until the vegetables are tender.
Serve with rice or chapattis, garnished with the coriander and the remaining cashews.