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Braised parsnips with wholegrain mustard

Preparation time: 10 minutes

Cooking time: about 20 minutes

Ingredients
6 large parsnips, peeled and sliced lengthways
15 ml olive oil
125 ml chicken stock
20 ml wholegrain mustard
1 rosemary sprig, the leaves
seasalt and freshly ground black pepper to taste

Method:
Blanch the parsnips in boiling water for three minutes.
Heat the olive oil in a pan and sauté the parsnips for three minutes.
Add the stock, mustard and rosemary and season with salt and pepper.
Braise over low heat until soft, about 15 minutes.
Serve with grilled meat or chicken.

Recipe From : YOU August 19, 2004

Recipe from YOU : August 19, 2004 See what YOU has in store this month. Subscribe now and save!

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