Ingredients
Serves 4
- 2 1/2 pounds medium parsnips
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Description
To Cut Parsnips: Trim Tops And Bottoms; Peel, And Slice In Half Crosswise To Separate Thick And Narrow Parts. Halve Or Quarter Thick Parts Lengthwise, Until All Parsnip Pieces Are Roughly The Same Size (this Ensures Even Cooking).
Martha Stewart
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