Turkey Parsnip Curry Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
• Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
• Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Steps:

• Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
• To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
• To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.

Steps:

• Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels. Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly. Rub the skin with the remaining spiced butter. Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs. Refrigerate, uncovered, overnight.
• Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour. Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls. (This can be done a day ahead.)
• Bring the turkey to room temperature 30 minutes before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees. Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity. Tie the legs together with twine. Line a roasting rack with a double layer of foil and place in a roasting pan. Place the turkey, breast-side down, on the foil and roast 45 minutes. Remove the pan from the oven and turn the turkey breast-side up, discarding the foil. Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes.
• Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes. Add the parsnips and cook until light brown, about 3 minutes. Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes. Increase the heat to medium-high and cook until glazed, about 10 more minutes. Keep warm.
• Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat. Whisk in the flour until browned, then whisk in 2 1/2 cups of the chestnut broth. Simmer until the gravy coats a spoon, about 5 minutes.
• Melt 2 tablespoons butter in another skillet, add the mushrooms and cook until browned, about 5 minutes. Add the reserved chestnuts and cook until toasted, about 5 minutes. Season with salt and pepper, then add to the glazed vegetables. Whisk in the 2 tablespoons cold butter, then stir in the vinegar, chives and chopped parsley. Serve the turkey with the vegetables and gravy.

Steps:

• Melt the butter in a large saucepan, add the parsnips and cook for 5 mins until they start to caramelise. Add the curry powder and honey, and cook for 2 mins.
• Add the milk, bring to the boil, cover with a lid and simmer for 15 mins or until the parsnips are very tender. Mash with a potato masher and season to taste.

Steps:

• Put the chickpeas in a pan, cover with cold water and bring to the boil. Boil vigorously for 10 minutes, then reduce the heat so that the water boils steadily and cook for 1-1 1/2 hours.
• Meanwhile, make the sauce. Set 2 tsp of the garlic aside and place the remainder in a food processor. Add the onion, ginger and half the chillies. Pour in 75ml of the water and process to a smooth paste.
• Heat the oil in a large stock pot and cook the cumin seeds for 30 seconds. Stir in the coriander seeds, turmeric, chilli powder and ground cashew nuts. Add the ginger and chilli paste and cook, stirring frequently, until the water begins to evaporate. Add the tomatoes and stir-fry until the mixture begins to turn red-brown in colour.
• Drain the chickpeas and add to the pan with the parsnips and remaining water. Season with 1 tsp salt and black pepper. Bring to the boil, stir, then simmer uncovered, for 15-20 minutes until the parsnips are completely tender.
• Thicken the liquid by boiling until the sauce is reduced. Add the toasted cumin seeds and lime juice to taste. Stir in the reserved garlic and chilli and heat through and serve.