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Tunisian   -   Spiced Parsnips (Mzoura)   adapted from North African Cooking by Hilaire Walden

  • 2 Pounds Small Parsnips -- Sliced
  • 3 Tablespoons Olive Oil
  • 1 Small Onion -- Finely Chopped
  • 1 Clove Garlic -- Finely Chopped
  • 1 Tablespoon Harissa?
  • 1 Teaspoon Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Honey
  • 2/3 Cup Vegetable Broth
  • Salt And Pepper -- To Taste
  • Cilantro -- For Garnish
Directions Cook the parsnips in boiling water for 7 minutes. Drain. Heat oil in frying pan and saute onion and garlic until well browned. Stir in Harissa and spices, then add honey, broth, parsnips and seasoning. Cook for 10 minutes. Serve, sprinkled with cilantro.
Serves 4
Time to Make 0:00

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