A warming vegetable dish for Winter roasts and Casseroles. The spicy turmeric helps add dramatic colour to the vegetabes.
*450g carrpots
*450g parsnips
*1 teaspoon turmeric
*4 whole garlic cloves....UNPEELED
*250ml Semi-skimmed milk
*1 tablespoon cornflour
*2 tablespoon chopped parsley.
Peel the Carrots and cut them on the Bias[ for looks only]
around 1cm thick
Peel and quarter the Parsnips length ways and remove the cores. Cut into chunks.
Place the 4 Garlic cloves[unpeeled]...turmeric and Carrots
into a sauce pan and just cover with milk.
Bring the milk to a gentle simmer and cook for about 7 Minutes.
Add the Parsnips to the pan and cook for a further 10 minutes, stirring occassionally until cooked.
Remove the carrots and parsnip with a slotted/strainer spoon and place in a warm serving dish, keep this WARM.
Mix the cornflour with a little cold water in a dish and then add a little of the liquid from the pan.
Peel tha Garlic cloves and mash into the cornflour mixture.
Return the mixture to the pan over a low heat...stirrring until it thickens.
Pour the sauce over the Carrots and Parsnips, sprinkle with
the parsley and serve.
Hope you"ll try it and enjoy it
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