Cannellini and parsnips with lemon zest from The Instant Bean by Sally Stone and Martin Stone

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

    Can substitute chicken stock for water to cook parsnips.

  • okcook on November 03, 2014

    It is a bit bland so I upped the zest and added a squeeze of lemon juice. A few chili flakes would also be nice.

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