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No matter soup strategy approach, this recipe is a real winner. In a small pot over medium heat, place apples, parsnips and the bulk of the apple peels and barely cover with grapeseed oil.
Parsnips are often forgotten. These long white roots with their pointy ends are sweeter and starchier than carrots, which they most resemble in shape, and make a nice puree. Add melted leeks for a ...
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