Hello spring! So guys daylight savings is officially in full effect which means longer days, which I am so happy about because if there is one thing I truly dislike about winter is late sunrises and early sunsets because I don’t get to see the sun being that I work inside an office all day. And thanks be to God that spring means a bit more of a tolerable weather – if this English weather can someday make up its mind. But for now I’m just happy that I can wear lighter outerwear.
But I think there is some small part of me (a very incy wincy part) that will miss winter. And that is for the cozy weekends on the couch and of course the comfort food that I get to eat. Well in truth I have comfort foods year round but somehow they just seem more filling during a cold winter.
So before the seasonal goodies are no more, I paid a visit to my local farmers market which is when this simple recipe idea came to mind. I found some beautiful parsnips which I did use in this dish along with other vegetables that can be found year round. Which means that you can make this dish at any time of the year. Did you notice what I did there? I just came full circle back to having my comfort foods year round!
This recipe does call fora bit of preparation and you will have to put a mandolin slicer or those really good knife skills that you have to work. As of late I have come to re-love curry powder and greatly enjoy it in a variety of dishes. The amount of curry in this dish is subtle but you can always increase it to give more flavour.
While I was studying at university we had meat free Mondays, which I admit I had to warm up to because…well I’m a meat lover. So for any vegetarians out there or for any one of you who would possibly like to try the concept of meat free Mondays, this is a very filling dish which can be beautifully paired with some fresh or sautéd greens. I also quite like the idea of using this recipe being a side dish as well.
- 3 Carrots
- 3 Sweet Potatoes
- 2 Parsnips
- 2 Zucchinis
- 1 cup Mild Cheddar Cheese
- 2 tablespoons Mild Curry Powder
- ¼ teaspoon Tumeric
- ¼ teaspoon Salt
- Pre-heat oven to 250°F (125°C).
- Wash all vegetables under cool water.
- Peel the skin off of the carrots, sweet potatoes and parsnips.
- Using a mandolin slicer or a knife slice all vegetables at approximately 2-3mm thick.
- In a large bowl mix all sliced vegetables with the curry powder, turmeric and salt.
- In a baking pan alternate vegetables while layering them upright. Making sure to stack the vegetables within a layer closely, also stack adjacent layers closely. This will allow the dish to set better and allow for easier sharing.
- Sprinkle half of the cheese on top of the vegetables and place in the middle of the oven uncovered for 25 minutes. Add remaining cheese and return pan to the oven for another 10 minutes.
- Dish is best served hot.