I served this vegetable dish as a side for some biriyani leftovers from yesterday. This dish is originally made with potato and cauliflower. I made a version with cauliflower and parsnip. And no chili. It turned out pretty good.
This recipe was adapted from “Potatoes and Cauliflower with Peas” (From Curried Flavors, Maya Kaimal MacMillan).
Parsnip and Cauliflower with Peas
6 to 8 Servings
Ingredients:
1 tablespoon vegetable oil
2 cups chopped parsnips, cut into ¾ inch cubes
½ head cauliflower, separated into 1 inch florets
Spice mixture:
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon fennel seeds, coarsely ground with a mortar and pestle
1 teaspoon salt
2 teaspoons water, or more as needed
2/3 cup peas
1 teaspoon fresh lemon juice
Directions:
In a wok or nonstick frying pan over medium-high heat, heat oil. Add cubed parsnip and stir briskly for 1 minute. Add cauliflower and stir for another minute. Stir in spice mixture and salt and mix thoroughly. Add water, turn heat down to medium low and cook, covered, until both vegetables are tender, about 8 to 10 minutes, stirring occasionally. If vegetables begin to stick to bottom of wok, add more water in 2-teaspoon increments. Water should not collect in bottom of pan, as this causes vegetables to become soggy. Uncover and add peas. Turn up heat and stir-fry until vegetables look dry and peas are cooked (about 2 minutes). Stir in lemon juice and remove from heat. Taste for salt.
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