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Parsnips with Curry Sauce

Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation.


  • 2 tablespoons butter (or oil)
  • About 2 tablespoons flour
  • 1 cup liquid (milk, cream or soy milk, or stock)
  • Parsnips or Carrots
  • 1 tsp Garam Masala


Melt the butter in a heavy bottom sauce pan over low heat. Sprinkle in flour and stir to combine. Cook,
stirring, for about 3 minutes. Slowly add liquid, stirring quickly with a wire whisk or fork. Add any additional ingredients and stir until sauce is thick and smooth. Add more liquid if the béchamel becomes too thick. Remove from heat and season with salt to taste.

Steam parsnips and/or carrots, until tender. Prepare basic béchamel sauce, adding 1 teaspoon GaramMasala powder after liquid is stirred in. Pour sauce over steamed parsnips and serve.