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Spring-Dug Parsnips

Spring-Dug Parsnips

1 lb bag
$3.50
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Spring-dug Parsnips: when this root vegetable stays under the ground over the winter, the freeze helps convert its starches to sugars, making this normally earthy vegetable become super sweet and delicious.  Cut them into long wedges, toss with olive oil, and roast them in a hot (425) oven until tender and slightly crispy at the edges.  These also make an incredibly delicious pureed soup, and you can garnish that soup with any of the following: apples, bacon, walnuts, or creme fraiche.

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