2teaspoonscurry powdermild or hot according to your preference
½teaspoonsalt and pepper
Preheat the oven to 400F / 200C.
Peel the parsnips and cut into finger-sized sticks.
Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.
Spread the parsnips onto a large baking tray (or two), ensuring that they’re not too crowded.
Bake for 25 minutes or until the edges are golden, stirring halfway through the cooking time.
Serve as a tasty side dish.
Choose fresh parsnips that are firm and not too bendy (like carrots, bendy ones will be older).If you like things spicy, go for a hot curry powder.Use two baking sheets if you can’t fit all of the seasoned parsnips on one baking sheet in a single layer. This will prevent them from steaming in the oven and having a mushy texture.Use any leftover peels or discarded pieces to make vegetable stock.