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Essential Parsnips
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31p each est.Price per unit
£1.40/kgEnjoy these hot with lashings of soured cream for a delicious starter. Grate half the pears and slice the rest for contrasting textures – or grate them all if you prefer. Make them a few hours ahead, then heat through in a hot oven before serving.
Recipe by: Honey & Co
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In a large bowl, mix the parsnips, all the pears, the potatoes, shallots and salt, then transfer to a colander and set over a bowl or sink; leave to drain for about 15 minutes.
Using your hands, squeeze out the excess liquid from the veg mixture a little at a time, transferring to a large bowl as you do so. Add the egg, flour, baking powder and basil; mix well (it will be fairly firm).
Pour the oil into a deep nonstick frying pan until about cm deep; put over a medium heat. Once the oil is hot (the mixture should sizzle as soon as you spoon some into the pan), lower heaped tablespoons of the mixture into the pan, gently flattening with a spatula. Fry for 1-2 minutes on each side until golden. Transfer to a plate lined with kitchen paper. Repeat with the remaining mixture. Serve with soured cream on the side, if liked.
Typical values per item when made using specific products in recipe
Energy | 1,254kJ/ 300kcals |
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Fat | 15g |
Saturated Fat | 1.4g |
Carbohydrates | 32g |
Sugars | 14g |
Fibre | 7.4g |
Protein | 5.2g |
Salt | 0.8g |
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£2.50Price per unit
62.5p each0 added
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£1.65Price per unit
82.5p/kg0kg added
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£3.50Price per unit
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£1.75Price per unit
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85pPrice per unit
56.7p/kg0 added
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£1.30Price per unit
81.3p/100g0 added
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80pPrice per unit
32p/10g0 added
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£2.30Price per unit
23p/100ml0 added
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75pPrice per unit
50p/100ml