Zucchini Parsnip Moghlai Food

PARSNIP AND COURGETTE IN MOGHLAI SAUCE

Steps:

• Parboil the parsnip and roast till them turn golden.
• Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
• Add the korma paste and cook for another 2 minutes
• Add the single cream the creamed coconut, along with the parsnips.
• Allow to simmer for 2 mins on a low heat.
• Finally add the coriander and garnish with sliced almonds.

ZUCCHINI & PARSNIP MOGHLAI

Steps:

• Steam parsnips and zucchini until just tender.
• Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
• Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
• Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
• Stir in the cream just before serving (optional). Serve over rice or with chapati.

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

PARSNIP GNOCCHI

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined and holding together as a dough.
• Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.
• In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.