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    You are in: Home / Recipes / Parsnips Roasted With Mace and Brandy Recipe
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    Parsnips Roasted With Mace and Brandy

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 02, 2008

      I love parsnips and have cooked them many ways but this recipe is the best ever! What flavor - I cooked the parsnips and sliced them early in the day and 15 minutes before serving did steps 3 & 4. Served with Rack of Lamb With Sage Crust Rack of lamb with Sage crust - They make a perfect pair. This is a recipe that will be made over & over - Thanks for posting it lindseylcw

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    • on May 13, 2009

      Very different way to serve parsnips from what I'm used to. Usually roast. I think the brandy really added a sweetness to the parsnips. Topped with fresh chives. Unusual in a good way. For ZWT 2009.

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    • on January 19, 2009

      Heavenly!!! I have always roasted my parsnips in the oven and this was so much faster and easier!!! I used Grenada blade mace instead of the ground and it looked lovely as both a garnish and ingredient!! I really enjoyed these parsnips, will definitely make again! Thanks for the recipe!

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    Nutritional Facts for Parsnips Roasted With Mace and Brandy

    Serving Size: 1 (14 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 73.3
     
    Calories from Fat 53
    72%
    Total Fat 5.8 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 51.0 mg
    2%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    parsnips

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