All three recipes sound interesting. I enjoy parsnips and they are often the veg family and guests like but can’t quite identify. When I roast carrots I typically include some parsnips to have on hand and they pair well. I like them as a cream soup, added to mash potatoes and once roasted in a salad. Of course in the chicken soup pot with the rest of the veg and lastly cut into thin planks for a french fry.
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