Curried Parsnips recipe

By  Brian Faulkner  On

Curried Parsnips

Pan-seared chicken or roast pork loin and curried parsnips take the chill away on a wintry day.

Curried Parsnips
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  1. 2 lb BCfresh parsnips, peeled, thinly sliced and steamed until not quite tender
  2. 1 tbsp extra virgin olive oil
  3. 1 leek, quartered and thinly sliced
  4. 1 tbsp grated fresh ginger
  5. 1 garlic clove, minced
  6. 1 tbsp mirin
  7. 1 tsp curry powder
  8. Salt
  1. In large pan over medium heat, sauté leek, ginger, garlic and mirin in oil until leeks are tender. Add curry powder and parsnips and sauté until parsnips begin to brown. Deglaze pan with a little water. Season to taste with salt. Serve.
BCfresh Vegetables


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BCfresh and our grower partners can confirm that onions packaged as Bestfresh Chefs Reserve 10lb Onions are not included in the recall as they are NOT SOURCED from Thomson International (Bakersfield, California).

Our Bestfresh 10lb Onion packaging is a black mesh bag with gold label with UPC 7-75058-50108-2 – they are Washington onions sourced from completely different grower/packer and are safe to consume. 

If you have lingering concerns regarding the safety of Bestfresh Chef’s Reserve 10lb onions, we recommend you dispose of the product or return to Costco for a full refund.

For more information regarding the recall please visit CFIA at