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Eat as is or turn into soup by adding 2 cups veggie stock and after browning parsnips. Boil and puree.
Steam parsnips until not quite tender. Remove and set aside.
Saute leek, ginger, garlic and mirin in oil until leeks are tender.
Add curry powder, and parsnips and saute until parsnips start to brown.
Deglaze pan with a little water, releasing any browned bits from bottom.
Season to taste with salt, top with chopped parsley and serve.