Roasted parsnips with fresh goat cheese, pecans, and pickled apricots from Ruffage: A Practical Guide to Vegetables (page 303) by Abra Berens

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

  • dinnermints on January 02, 2020

    Overall, this seemed a bit dry. Granted, my husband ended up being the one to make it and I don't know how much olive oil he ended up putting in (likely more than I would have). He took it to a party, and I stayed home and drizzled some reduced balsamic vinegar over it, which I think improved it. It may just be that there is something sneakily potato-ey about a parsnip...a mystifying vegetable.

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