Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, curry and cinnamon flavored sautéed parsnip. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Curry and Cinnamon Flavored Sautéed Parsnip is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Curry and Cinnamon Flavored Sautéed Parsnip is something that I have loved my entire life.

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To get started with this recipe, we have to prepare a few components. You can have curry and cinnamon flavored sautéed parsnip using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Curry and Cinnamon Flavored Sautéed Parsnip:

1. Make ready 100 grams after peeling the skin Parsnip
2. Take 2 tbsp Water
3. Get 1/2 tbsp Vegetable oil
4. Get 1 clove Garlic
5. Get 1/2 tsp Curry powder
6. Make ready 1 dash Cayenne pepper (optional)
7. Make ready 1 dash Salt
8. Prepare 1 dash Cinnamon (very essential ingredient!)

The parsnips have a tendency to absorb the oil, so be prepared to. This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.

Steps to make Curry and Cinnamon Flavored Sautéed Parsnip:

1. Peel the parsnip and cut into thin matchsticks. Slice garlic thinly.
2. Put the chopped parsnip in a microwave-safe container, pour in 2 tablespoons of water, wrap loosely with plastic wrap, and microwave for 1 to 2 minutes (adjust the cooking time depending on the thickness of the chopped parsnip).
3. Heat the vegetable oil in a skillet and sauté the garlic over medium heat. Once the garlic starts to dance around…
4. Add the drained parsnip from Step 2, curry powder, cayenne papper (optional), and sauté while stirring. Keep the heat on medium.
5. Sauté slowly until the parsnip is golden brown. Turn off the heat and season it with salt. Sprinkle on the cinnamon at the end.
6. [FYI] The size of a parsnip varies. 100 g without skin is about the length of a wine opener, as shown in the photo.

Parsnips have a flavor affinity for apples, brown butter, brown sugar, cream, curry, leeks, oranges, root vegetables, stews, ragouts, and truffles. Season parsnips with salt, pepper, dill, ginger, onion, parsley, nutmeg, mace, clove, cinnamon, allspice, caraway seed, celery seed, mint. Parsnips are simmered in a creamy curried chicken stock. Enjoy with fresh crusty bread, if you desire. This pureed winter soup has the perfect combination of sweetness and spiciness.

So that is going to wrap this up with this special food curry and cinnamon flavored sautéed parsnip recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!