This weekend I was craving some curry, but not the southeast asian type of curry I usually make these days with thai curry paste, but the old school yellow powder curries of my youth. I had bought a big bag of parsnips at the farmer's market, and vaguely remembered seeing a recipe in Deborah Madison's Vegetarian Cooking for Everyone. Sure enough, there is was. It was great, tangy and tasty, exactly what I needed for the overcast day. It reminded me a little of my favorite brunch dish at rick and ann's, their yukon gold hash, so I might try it next time with fried eggs on top. I changed the recipe a little to include tofu to make it a more complete dish, and added peas, because I love peas in curry, and it needed something to break up the monotone color. She also advised steaming the parsnips first, but I just sauteed them in the pan first. She also advised thinly slicing the apples, but I left them chunky. I didn't have the cilantro on hand, so I left it out. This is such a great cookbook to have on hand.
Curried Parsnips adapted from Deborah Madison's Vegetarian Cooking for Everyone
1 1/2 pounds parsnips, peeled and chopped into even sized pieces
2-3 tablespoons olive oil
1 onion thinly sliced
1 apple (I used granny smith) cored and cut into chunky pieces
6 oz firm tofu, cubed
1 teaspoon curry powder
Salt and Pepper
1/2 cup frozen peas
1/4 cup yogurt
1/4 fruit chutney (I used tamarind, but mango would work really well)
2 TBSPS chopped cilantro (optional)
Heat the oil in a medium skillet until medium-hot, then add the parsnips and the tofu and saute for about 5 mins. Add the remaining TBSP of oil, the onion, apple, and curry powder, and cook for 10 mins, stirring often. Season with salt and pepper, add the peas, and continue to cook and stir for 5 mins more. Turn off the heat and stir in the yogurt, chutney, and cilantro if using, and serve.