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Ingredients
- 2 large parsnips, peeled and cubed
- 1 large knob butter
- salt & pepper
To make the parsnip “rice”, blitz the parsnips in a food processor until the mixture becomes crumb-like.
Melt a knob of butter in a saucepan and add in the parsnip and a drop of hot water. Heat through and season well before serving with the curry.
Food cooked & styled by Domini Kemp & Gillian Fallon
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