Middle-Eastern roasted pumpkin, carrot and parsnip from Christmas Cooking by Pamela Clark and Australian Women's Weekly

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Notes about this recipe

  • fairyduff on October 22, 2020

    Tried roasting the carrots and parsnips along with the pumpkin, instead of steaming them separately. Didn't work - pumpkin soft and ready (and delicious) but the parsnips and carrots still needed much more cooking time. Apple juice/brown sugar paste very interesting, (and the reason for trialing this recipe) but the family verdict - too sweet for us.

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