Monthly Archives: July 2013

Tomato Basil Spinach Risotto

I won’t be able to write out this recipe as well as the original author, so I won’t try. But I made this for dinner and it was amazing.

 

 

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Curried parsnips with yogurt and chutney

INGREDIENTS

  • 1 1/2 lb parsnips, peeled and chopped into even-sized pieces
  • 2 to 3 tbsp butter
  • 1 onion, thinly sliced
  • 2 apples, cored and thinly sliced
  • 1 tsp curry powder (I also added some cayenne pepper because my curry powder is very mild)
  • salt and black pepper
  • 1/4 c yogurt
  • 1/4 c fruit chutney of your choice (I used mango)
  • 2 tbsp chopped cilantro

DIRECTIONS

Steam the parsnips until just tender, about 7 minutes. Meanwhile, melt 2 tbsp of the butter and add the onion, apples, and curry powder. Cook over medium heat, stirring frequently, for 10 minutes. Add the steamed parsnips, season with salt and pepper, and cook 5 minutes more (adding the additional tbsp of butter to help the parsnips brown). Turn off the heat, then stir in the yogurt, chutney, and cilantro. Serve warm.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone, which I highly recommend.

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