Hot & spicy food for chilly days
By Catherine Lee, 28 October 2012 –
Parsnips come into their own during the winter months. They can be roasted with meat, made into a creamy mash, or blended with fresh ginger in a soup. They also have an affinity to spices which led me to find an Indian inspired recipe. Spicy Parsnip & Leek Patties can be served as a vegetarian meal with some raita and naan bread or as a side dish with curry.
Parsley, Leek & Potato Mash is a very simple idea to perk up a winter’s night supper of sausage & mash; a really lovely combination of flavours that gave me the chance to combine three of this week’s crop share ingredients in one dish.
That was the easy part. Now what to do with that cheeky little bundle of green chillies hiding in the bottom of the bag?! I decided to turn to the experts for advice, the Mexicans. This recipe for Green Chilli Sauce looks very simple. I haven’t tried it yet, nor have I decided whether to go the whole way and serve a Mexican meal, or maybe just keep a jar in my fridge to spice up some regular day-to-day dishes…