Do you think this recipe (with the tomatoes, spices, etc) will work as well with parsnips or a mix of parsnips and carrots?
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I vote yes!
Amanda is a co-founder of Food52.
Yes, should be very good. Might not need as much honey.
Ruthy is a Recipe Tester for Food52
Definitely! Parsnips are always a yes as far as I'm concerned :) perfect with a good good mix, too
Can't see the recipe on an iPad, but I would make it with some chicken stock and slivered dried apricot. You want the sauce thickish, so add a slurry of corn starch if needed.
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Well played. You deserve a cookie.
Why we’re ditching the classic blanch and shock.
Cheesy, Chive-y Spoonbread
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