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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

Method

  • 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.

Share This Recipe

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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