Ingredients

10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices

12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup chicken stock or low-sodium chicken broth

1 tablespoon fine sea salt

2 teaspoons freshly ground black pepper

Description

This Recipe Was Created By Chef Traci Des Jardins Of San Francisco's Jardinière. It's Part Of A Special Menu She Created For Epicurious's...

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