Celeriac, Parsinp, Leek curry
- Number of Servings: 3
Ingredients
1 medium sized Celeriac (celery root)1 medium sized Parsnip3 medium leeks white and tender parts of green1.5 t Cumin Seed 2 T Brown Mustard Seed1 t Fenugreek Seed1. 5 t Coriander Seed2 t Turmeric2 t Cayenne (or less as desired)4T Olive or Grapeseed oil1 t salt
Cut roots into match sticks
Slice thin leeks and onion
measure seeds into one small cup
and ground spice into another
Put oil in heavy bottom pot when hot toss in seeds stir until seeds brown add ground spice stir for 30 sec
Add cut veggies and salt, toss well to distribute spices. Reduce heat to low. Cover with tight lid and cook until viggies are tender.
Number of Servings: 3
Slice thin leeks and onion
measure seeds into one small cup
and ground spice into another
Put oil in heavy bottom pot when hot toss in seeds stir until seeds brown add ground spice stir for 30 sec
Add cut veggies and salt, toss well to distribute spices. Reduce heat to low. Cover with tight lid and cook until viggies are tender.
Number of Servings: 3
Nutritional Info Amount Per Serving
- Calories: 299.2
- Total Fat: 19.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,105.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.9 g
- Protein: 4.1 g
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