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Curried Parsnip and Cauliflower Mash
Ingredients
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 garlic bulb, kept whole
  • 80 ml (⅓ cup) olive oil, plus extra for drizzling
  • 5 large parsnips (about 1 kg), peeled and core removed
  • 1 head of cauliflower (about 1 kg), florets cut into 5 cm pieces
  • 2 teaspoons lemon juice
  • 1 tablespoon curry powder
  • 2 tablespoons coconut cream
  • sea salt and freshly ground black pepper
  • 2 Crispy Curry Leaves sprigs
Steps
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