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Level up your Sunday roast side dishes with these warmly spiced parsnips. A simple twist of adding curry powder to the seasonal root veg before roasting makes this a show-stopping side. Serve with zesty yogurt and finely chopped red chilli. See method
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Need to know: Very large parsnips can have a woody core: save these for stews. To make this a vegan dish, switch out Greek yogurt for a dairy-free alternative.
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