My first attempt at a tagine was this Green Roasting Tin recipe from Rukmini Iyer: Sweet Potato and Parsnip Tagine with Dates and Coriander.
Memory difficulties always impact me on new recipes. This time I didn’t have the right sized spring onions, but that probably balanced out. I charged ahead and forgot to toast the almonds before throwing them in. Then I put the coriander in too early too. It took me an outrageous 40 mins to prep, when it should have been 10. It all worked out in the end. I’m not a massive parsnip fan, but then I’m not a massive ‘not being able to fit into my suit trousers’ fan either.
They were the best tasting parsnips I’ve eaten, to be fair. Good medley of flavours.
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