Thursday, January 12, 2012

Parsnips, Yum

I love parsnips. I just had a big serving of them for dinner. I roasted them with a red onion in a balsamic vinegar and brown sugar marinade for about an hour, then served them up with a barley and mushroom baked thing. A little dusting of grated Parmesan was the right touch on each.

It was very good.


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