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1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds ½ teaspoon ground turmeric ½ teaspoon paprika 2 garlic cloves, chopped 3 tablespoons olive oil 500 g (1 lb) butternut squash, peeled, halved, deseeded and thickly sliced 4 small parsnips, about 425 g (14 oz) in total, cut into quarters 3 carrots, about 300 g (10 oz) in total, cut into thick strips salt and pepper |
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