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Spiced Crumbed Parsnip with Herb Labneh
Ingredients
  • 6 parsnips, peeled
  • 2 eggs
  • ¼ cup (60ml) milk
  • ⅓ cup (50g) plain flour, seasoned
  • 2 cups (100g) panko breadcrumbs
  • 2 tsp each ground cumin, ground coriander and dried chilli flakes, plus extra dried chilli flakes to serve
  • Sunflower oil, to shallow-fry
  • Lemon wedges, to serve
  • subheading: HERB LABNEH:
  • 500g Greek yoghurt
  • 2 tbs chopped dill
  • 2 tbs chopped tarragon
  • ½ cup flat-leaf parsley leaves, chopped
  • 2 tsp Dijon mustard
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