Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, curry and cinnamon flavored sautéed parsnip. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

ADD the potato and parsnip and stir to coat with the spice mixture. Heat the remaining oil in a pan. Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to.

Curry and Cinnamon Flavored Sautéed Parsnip is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Curry and Cinnamon Flavored Sautéed Parsnip is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook curry and cinnamon flavored sautéed parsnip using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Curry and Cinnamon Flavored Sautéed Parsnip:

1. Prepare after peeling the skin Parsnip
2. Take Water
3. Make ready Vegetable oil
4. Get Garlic
5. Get Curry powder
6. Prepare Cayenne pepper (optional)
7. Take Salt
8. Make ready Cinnamon (very essential ingredient!)

Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. The mustard seeds add great flavor and texture. I've also made with boneless thighs, with and without skins.

Instructions to make Curry and Cinnamon Flavored Sautéed Parsnip:

1. Peel the parsnip and cut into thin matchsticks. Slice garlic thinly.
2. Put the chopped parsnip in a microwave-safe container, pour in 2 tablespoons of water, wrap loosely with plastic wrap, and microwave for 1 to 2 minutes (adjust the cooking time depending on the thickness of the chopped parsnip).
3. Heat the vegetable oil in a skillet and sauté the garlic over medium heat. Once the garlic starts to dance around…
4. Add the drained parsnip from Step 2, curry powder, cayenne papper (optional), and sauté while stirring. Keep the heat on medium.
5. Sauté slowly until the parsnip is golden brown. Turn off the heat and season it with salt. Sprinkle on the cinnamon at the end.
6. [FYI] The size of a parsnip varies. 100 g without skin is about the length of a wine opener, as shown in the photo.

Melt butter and olive oil over medium heat. Add parsnips, sprinkle with salt and pepper, and cover. Rice is the staple food of Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin.like potato chips.

So that’s going to wrap this up with this exceptional food curry and cinnamon flavored sautéed parsnip recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!