Cheddar "carrots" and "parsnips" from The Best of Gourmet 1989 by Gourmet Magazine Editors

  • ground cayenne pepper
  • dill
  • paprika
  • extra-sharp cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 1 hour and up to 24 hours ahead before serving.

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