Simple Bombay Parsnips
Spice up your winter root vegetables with this quick and easy dish
- Boil parsnips (or a combination of root veggies) until cooked. Drain and leave to cool.
- Gently heat vegetable oil in large frying pan or wok.
- Empty the pack into the pan with onion and fry gently until the onion is soft and translucent.
- Fold in the parsnips and stir well, make sure that all are coated.
- Season and add lemon juice to taste. Garnish with fresh chopped tomato and chopped coriander.