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Parsnips with cardamom and yoghurt

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


1. Put your oven on at 160C/gas mark 3. Peel and chop the parsnips, then boil them for about 10 minutes. Place to one side.

2. Slice the onion, then open the cardamom pods and use a pestle and mortar to crush the seeds. Cut the ginger into small, thin strips.

3. Heat the oil in a heavy casserole dish over a low heat, add the onions, cardamom, ginger, cinnamon stick, cumin seeds, cloves and coriander – you may need a little more oil. Season with salt and pepper, then pour in the yoghurt.

4.Stir gently, coating the parsnips, then cover with a lid and bake for an hour. Remove from the oven and sprinkle with the coriander leaves.

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another free recipe every day

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