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Curry roasted celeriac, parsnips and carrots with lime

Ingredients | Serves 4 | Cook 60 Mins

  • 400g celeriac/ swede, peeled, cut into 6cm x 2cm batons
  • 350g carrots, scrubbed, cut into 6cm x 2cm batons
  • 400g parsnips, peeled, cut into 6cm x 2cm batons
  • 60ml olive oil
  • 3 tbsp lime juice
  • 2 tsp curry powder
  • 6 kaffir lime leaves, fresh or frozen, finely shredded
  • 2 stems of fresh curry leaves (about 30 leaves), kept on the stem
  • 6 spring onions (85g) cut into 6cm segments
  • 3 tbsp chopped coriander
  • Salt and black pepper


  • Preheat oven to 240C/ 220C Fan/ Gas 9.
  • Place the celeriac/ swede, parsnips and carrots in a roasting tray, about 30cm x 40cm. Add the olive oil, half the lime juice, the curry powder, 1¼ tsp of salt and a good grind of black pepper. Mix well and place in oven to roast for 30 mins, turning the veg once or twice during the cooking.
  • Add the lime leaves, curry leaves and spring onions and roast for a further 10 mins. The veg should have taken on a nice golden-brown colour and the onions should have softened.
  • Remove from oven, pour over remaining lime juice, sprinkle over the coriander, and serve warm or at room temperature.

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This recipe is from Better Food Trader Regather. The Regather Farm is a 15-acre site on the edge of Sheffield in the beautiful Moss Valley. The Farm sits at the heart of Regather’s mission to improve food for Sheffield and contribute to a better, sustainable, shared future globally.

Once you’ve got some fresh curry leaves and lime leaves this recipe is dead simple. If you are a bit early for spring onions, use a few chunks of regular onions if you need to – but pop them into the dish a little sooner than the last 10 mins of roasting.

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