Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
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|Serving Size: 1 serving (195g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 732 (91%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 59.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 0mg||0 %|
|Sodium 164.1mg||6 %|
|Potassium 426.1mg||11 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 14.8g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 801
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