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Roasted Parsnips With Sherry-maple Glaze And Chanterelle Mushrooms
SBS13Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 parsnips (baby, trimmed, or 8 regular parsnips, root ends trimmed and peeled)
- 3 Tbsp. extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1/4 cup pure maple syrup
- 2 Tbsp. sherry vinegar
- 1/2 tsp. red pepper flakes
- 2 Tbsp. butter
- 1 shallot (minced)
- 2 garlic cloves (minced)
- 225 grams chanterelles (wiped clean, quartered if large)
- fresh flat leaf parsley (finely chopped, for garnish, optional)
- flaked sea salt (such as Maldon)
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