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Roast Pork Croquette With Honey-Roasted Parsnips

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons unsalted butter

80 g onions, diced

1 clove garlic, minced

½ teaspoon coriander seeds, toasted and ground to a powder using a pestle and mortar

250 g leftover cooked roast pork, with a bit of fat (keep the crackling for garnishing the dish)

200 g leftover cooked roast potatoes

2 tablespoons plain flour, lightly seasoned with salt and pepper

1 large egg, lightly beaten with 1 tablespoon cold water

100 g dried breadcrumbs

sea salt and freshly cracked black pepper

sunflower oil, for deep-frying (optional)

440 g baby parsnips, skin on, washed well

350 g Jerusalem artichokes, peeled and cut into quarters

180 g chestnut mushrooms, cut into quarters

1 teaspoon chopped fresh thyme

1 tablespoon rapeseed oil, plus extra for drizzling

80 g unsalted butter

1 tablespoon runny honey

120 g black cabbage (cavolo nero), shredded in large pieces

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