Maple-glazed parsnips with popped mustard seeds from The Bon Appétit Cookbook (page 459) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • LauraMB on November 06, 2023

    This dish is tasty. However, next time I would use brown or black mustard seeds. The yellow seeds have a very mild flavor. I would also halve the amount. I will make this recipe again with the changes noted.

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