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magazine roasted parsnips with parsley
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A simple stovetop method brings out the best in this earthy root veg.
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Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.
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(3.39)
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Some parsnips can have a woody core, which you’ll want to cut away before cooking.
3.7
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Easy
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Parsnips are underappreciated—and so, so delicious. This four-ingredient side is as easy as it gets and highlights the essence of parsnip-ness.
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The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.
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Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.
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Parsley can reinvigorate your cooking--and your health.
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Basically just an excuse to eat breadcrumbs by the handful, TBH.
4.7
(4.71)
Easy
3.4
(3.35)
Easy
4.0
(3.97)
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Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
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(4.13)
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The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
4.0
(3.88)
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3.3
(3.28)
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Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”
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Easy
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This salsa verde is an herby alternative to cranberry sauce.
4.7
(4.7)
Quick
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)