Parsnip Rice with Chestnuts in a Tamarind

by Edward Daniel

Parsnip Rice with Chestnuts in a Tamarind
Prep time
Total time
Parsnips with chestnuts I originally made as an alternative to rice. I wanted to have enough flavour coming from the tamarind without drowning out the chestnuts. The caraway seeds give it this dish a slightly Eastern feel.
Recipe type: Salad, Main
Cuisine: Vegan, Raw, Paleovegan, Paleo
Serves: 6
  • 40g tamarind, dried
  • 200ml filtered water
  • 2 parsnips
  • 1tbs caraway seeds
  • 250g chestnuts
  • few sprigs of dill
  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. Lightly toss in the chestnuts and caraway seeds.
  3. Garnish with the dill.



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Edward Daniel | Vegan Chef



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