Welcome to SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.
Sabzi is the generic term for the Pakistani vegetarian dishes that commonly play second fiddle to our heavy meat-centric mains. But in this winter sabzi recipe, root vegetables take center stage. Sweet parsnips replace half of the typical carrots, which cook down gently with plenty of warm South Asian spices. Feel free to cut the vegetables bite size or smaller—just make sure they are the same size so they cook evenly without one turning into mush.
- ⅓ cup canola oil
- ½ tsp. brown mustard seed
- ½ tsp. cumin seed
- 1 medium red onion, finely chopped
- 3 medium Roma tomatoes, finely chopped
- 1¼ tsp. kosher salt, plus more
- ¾ tsp. turmeric
- ½ tsp. freshly ground black pepper, plus more
- ¼ tsp. red chile powder
- ½ lb. parsnips, cut in 1-in. pieces
- ½ lb. carrots, cut in 1-in. pieces
- 1 russet potato, cut in 1-in. pieces
- ½ cup fresh or frozen green peas
- Steamed white rice or roti, for serving