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The extract on pages 75-77 is taken from Green and Awake Food We Love: Feel-Good Wholesome Plant-Based Recipes from Scratch by Nazli Develi, published by Nazli Develi. (RRP £44.99.)
ROASTED PARSNIPS WITH TAMARIND GINGER DRESSING
“Fresh sukkari dates taste like caramel and are best for this recipe, but Medjool dates will work too.”
Tamarind is a bit like a date in f lavour, only with a much tarter finish. Combined with spices, chilli, ginger and lime it makes a tangy, sharp sauce that works beautifully with the caramelised sweetness of roasted parsnips.
By Nazli Develi, Instagram: @gurmevegan
Serves 3 as a side or appetiser | Prep 15 mins | Cook 45-60 mins
300g (2 cups) colourful parsnips, peeled and cut in half
FOR THE TAMARIND GINGER DRESSING