Recipe: Delicious Carrot and Parsnip Bhajis

Carrot and Parsnip Bhajis. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency. Pour pureed carrot mixture in a large bowl.

Place the parsnips and carrots into a large pot and cover with salted water. Roast Carrots and Parsnips Quick and easy recipe in making some roast vegetables, to go with that roast lamb or beef. Add chopped parsnip, water, carrot, and broth; bring to a boil. You can have Carrot and Parsnip Bhajis using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Carrot and Parsnip Bhajis

1. Prepare of Carrots x 150g, grated.
2. Prepare of Parsnip x 150g, grated.
3. You need 120 g of Chickpea flour x.
4. It's 1 tsp of ground cumin.
5. You need 1 tsp of curry powder.
6. Prepare 1 tsp of ground coriander.
7. You need 1 tsp of salt.
8. Prepare 2 of eggs.
9. Prepare of Vegetable oil for frying.
10. Prepare of For the chutney.
11. It's 1 of large handful of fresh coriander.
12. You need 3 of fresh green chillies.
13. You need 3 Tbsp of lemon juice.
14. It's 1 tsp of olive oil.
15. You need 1/2 tsp of salt.
16. You need 1 tsp of caster sugar.

Carrots and parsnips are roasted with spices and blended until smooth with vegetable stock. If you've tried this Roasted Carrot and Parsnip Purée or any other recipe on the blog then don't forget to rate the recipe and let. Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil.

Carrot and Parsnip Bhajis instructions

1. Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands.
2. Add the eggs and give it a good mix. Batter will be thick.
3. Heat oil to 150 degrees Celsius or until hot enough when you drop a bit of the batter it sizzles and comes to the top.
4. Drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time until they have an even golden colour.
5. Drain on kitchen paper while you cook the rest.
6. To make the chutney, blitz all ingredients in a food processor to a smooth paste. Serve with the bhajis.

I'm such a fan of carrot parsnip mash. I make this all the time as a side dish and it's one of my favorite recipes to batch cook and freeze. What better way to use them than in a comforting gratin? When I saw parsnips in the store the other day I literally ran to grab a handful. I love parsnips, they have a sweeter and nuttier flavor than.

Share this post