I’ve not made this yet….. but it looks tasty! By Yotam Ottolenghi in The Guardian.
serves 6
650 peeled weight parsnips
350g peeled weight turnips
1/2 tsp black mustard seeds
2 tsp coriander seeds, crushed
50g unsalted butter
1 tsp curry powder
1/2 tsp ground cinnamon
150ml double cream
1/2 -1 red chilli (to taste), chopped fine
grated zest of 2 lemons
30g parsley, roughly chopped
10g coriander, roughly chopped
salt and black pepper
60g white breadcrumbs
100g mature cheddar, grated
Cut the parsnips and turnips into 3cm x 10cm wedges. Bring a large pan of salted water to a boil, add the roots, bring back to a boil and coook for 8 minutes until semi-cooked. Drain and set aside.
Wipe the pan dry, add the mustard and coriander seeds, and put on a high heat. When the seeds pop, add the butter, curry powder and cinnamon. Heat until the butter foams, turns nutty and browns, around 2 minutes; take care you don’t burn it.
Add the vegetables and stir in the cream, chilli, lemon zest and herbs. Season, transfer everything to an ovenproof dish and sprinkle over the breadcrumbs and cheese. Grill for 3 to 5 minutes, until nice and golden, and serve hot.
grow grosmont 
I am always looking for new and interesting ways to use root vegetables and this seemed worthy of a try. I am sad that I was a little underwhelmed by the finished product. I think it was just trying to do too much–I would perhaps use buttered bread crumbs with no cheese. If you are trying to cover the taste of the vegetables, then this could possibly be a good recipe for you.