Carrots, Parsnips, and Persimmon

5 from 1 vote

Here is a fantastic vegetarian recipe using the bounty of winter root vegetables. I love the textures and flavors of simply roasted vegetables and that is the starting point for this recipe. You can get very creative in how you season the vegetables so they can take on extra flavor.

I wanted to concentrate primarily with carrots and parsnips, but I had a few other vegetables as well that I thought could also work well like honeynut squash and kohlrabi. I decided to add a little fresh winter fruit to the mix as well with persimmon. I seasoned everything with flavors of India and added a honeynut-turmeric butter sauce to round out the dish. Here is the recipe I hope you enjoy it! What you need for this recipe!

Ingredients

4 people

Honeynut Turmeric Sauce

2 whole honeynut squash roasted
2 cups vegetable stock (or chicken)
1 tsp curry powder
1/2 tsp turmeric powder
1/2 cup cream
4 tbsp butter
1 salt to taste

Mint and Cilantro Chutney

Roasted Vegetables

2 bunches carrots rainbow
2 large parsnips peeled
2 whole kohlrabi peeled and sliced
1 whole honeynut sqush peeled and sliced
1 whole persimmon peeled and sliced
2 tbsp coriander seed
1 tbsp garam marsala
1 tbsp peppercorn
1 salt to taste
6 tbsp olive oil

Garnish

2 tbsp chives chopped
1 oz mustard greens
1/4 cup carrots dehydrated

Nutritional information

Calories: 289kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 816mgPotassium: 1029mgFiber: 12gSugar: 15gVitamin A: 30848IUVitamin C: 31mgCalcium: 171mgIron: 2mg

Prep Time 1

Cook Time 1

Total Time 2

Servings 4 people

How to roasted carrots and vegetables

Combine coriander, garam marsala, and peppercorn in a spice grinder and pulse until coarse ground. In a bowl add carrots, parsnips, olive oil, spices, and salt. Mix everything together well and then place on a sheet pan lined with parchment paper. Then place in a preheated 400 degree oven. Roast in the oven for 35-40 minutes or until all the vegetables are cooked through. Then take out and allow to cool. Once cooled cut into 1/8 inch thick slices lengthwise.

How to cook kohlrabi and honeynut

In a small pot add vegetable broth, curry powder, and salt. Add the sliced honeynut squash to the broth and simmer for 7-10 minutes or until the squash is just done. Then take out and let it cool on a sheet pan lined with parchment paper. Then repeat the same process with the kohlrabi.

How to make turmeric sauce

Take the broth that is left over from the cooked vegetables and add 1/2 cup of the tumeric, cream and roasted honeynut squash. Bring to boil and then pour everything into a vitamix and puree until smooth. Finish with the butter and season with salt and a touch of curry if need be. Set aside and keep warm

To finish

Using a large round cookie cutter alternate the vegetables and persimmon inside the ring (make sure you season everything with a little salt before you place it inside the ring). You might have to trim the ends of the vegetables to fit inside the ring, but I used the natural length of each vegetable and fruit to decide where I place which ingredient.
Place the ring in the oven for 8 minutes just to warm everything up. Then in the bottom of your plate add the honey nut turmeric sauce. Then take the vegetables out of the oven. Using a spatula place the ring mold (with vegetables) on top of the turmeric sauce. Then being careful remove the ring mold away from the vegetables.
Then take your cilantro sauce and spoon on top and around the vegetables. I had some dehydrated carrots that I sprinkled on top. Finish with some mustard greens