We got parsnips in our vegetable box this week. I’ve never cooked a parsnip in my life and had no idea what to do with them. This inexperience makes it that much more incredible that I invented this recipe.

Ingredients

• 2 tablespoons cooking oil
• 3 parsnips sliced into rounds
• 3 medium carrots sliced into rounds
• 2 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 1 onion thinly sliced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground fenugreek
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 cardamon pods
• 1/4 cup water
• 1/4 cup of raisins
• 1 tablespoon lemon juice
• salt to taste

Heat oil in a deep skillet. Add onion and saute on medium heat until tender. Add ginger, garlic and all spices and cook for a few seconds stirring constantly. Add parsnips and carrots stir will so that they’re coated with spices. Add water and stir well. Let cook until the vegetables are tender. Add raisin, lemon juice and salt to taste. Remove for heat and serve over rice.

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