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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. parsnips (peeled, stringy cores removed, chopped, about 1 1/2 pounds after removing cores)
- 3 Tbsp. butter (melted, can sub with extra virgin olive oil)
- 1 1/2 cups water
- 1/8 tsp. nutmeg
- salt
- pepper
- 975 parsnips ( Roasted, 27.00 21.00 2.00 0.00 0.00 0.00 4.00 Parsnip,Root Vegetables,Vegetables Side Dish Gluten-Free,Vegetarian)
- 11,219 celery root
- 20 root vegetables
- 15,789 cider vinaigrette
- 20 parsnip
- 9,967 Orange
- 20 root vegetables
- 13,734 mashed potatoes (and Parsnips with Chives and Parsley 20.00 14.00 2.00 0.00 0.00 0.00 4.00 Parsnip,Vegetables Side Dish Gluten-Free,Vegetarian)
- 1,564 baby carrots
- 20 root vegetables
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