Crushed parsnips in spiced mustard oil from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India (page 55) by Mridula Baljekar

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Notes about this recipe

  • Ganga108 on June 20, 2025

    Simple, easy, lightly spiced. Needs lemon juice as parsnips are very sweet. I made it again in Feb 2026. I found that the parsnips needed longer cooking than stated (possibly it was the parsnip), and found it a bit bland again. I added some chopped preserved lemon and a side of spicy salsa. Not Indian :) but the preserved lemon was good! I probably won't bother to make the parsnips again tho.

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