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In Japan kinpira is a cooking technique that translates as 'double cooking', usually sautéing and then simmering. The most popular dish is kinpira gobo, which features burdock root and carrots. We've come up with a British twist on this dish, swapping in winter favourite, parsnips. They're caramelised in a hot wok with carrots, then simmered in a delicately flavoured broth. Great as a side dish or as a meal with fluffy steamed rice.
Prep: 10 mins | Cook: 15 mins