PaleoRecipesVegan

Chestnuts with Tamarind Parsnip Rice

by Edward Daniel
written by Edward Daniel
Caption of Chestnuts with Tamarind Parsnip Rice. Image by Edward Daniel (c).

Chestnuts with Tamarind Parsnip Rice makes a great alternative to rice and gives that rustic feeling. I wanted to have enough flavour coming from the tamarind.

Caption of Chestnuts with Tamarind Parsnip Rice. Image by Edward Daniel (c).
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 20g tamarind, dried
  • 100ml filtered water
  • 2 parsnips
  • ½ lime, juice
  • 1tbs caraway seeds
  • 200g chestnuts, cooked
  • few sprigs of dill

Instructions

  1. Soak the tamarind in water for about an hour. Place over a bowl and using a tea strainer remove any seeds and excess flesh. Place the reserved liquid into a large mixing bowl.
  2. Grate the parsnips and combine well with the tamarind liquid and lime juice. Lightly toss in the chestnuts and caraway seeds.
  3. Garnish with the dill.
  4. Serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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