Parsnip mash with smoked paprika chili oil, arugula + pecans from Ruffage: A Practical Guide to Vegetables (page 309) by Abra Berens

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

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Notes about this recipe

  • SheilaS on April 12, 2023

    This recipe is a variation on the parsnip purée with duck breast and is given only in the form of a drawing which took me a little while to figure out. I'm glad I did though because it's a pretty great combination of flavors. The parsnip purée is flavored with star anise and orange zest. I skipped the olive oil that's added along with the cream. No arugula in the house so I sautéed some baby kale with garlic, red chili flakes and zest. I think I like the cooked, slightly bitter greens even better than the more salad-like arugula. This would be great with seared scallops or roasted chicken thighs

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