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Parsnip Salad

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Ingredients

2 parsnips, peeled & chopped
1 carton of soya cream (250 ml)
150g cashew pieces
paprika
200g dessicated coconut

Procedure

Roast parsnip (make sure to brush parsnip in oil) for 25 mins in a pre-heated oven.
Transfer into a dish, immediately pour soya cream over parsnips then add coconut and cashew pieces and paprika.
Mix well - cover and leave parsnip to absorb flavour. Serve chilled.


 

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