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Cookish

Honey-Caraway Parsnips with Cider Vinegar

4 Servings

20 minutes

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In this recipe and the ones that follow, vegetables are simmered in a small amount of water in a covered pot, then the lid comes off so the moisture fully evaporates. This cooks the vegetables quickly while producing clean, concentrated flavors without the sogginess that typically results from boiling. In this autumnal side dish, we pair the earthiness and subdued sweetness of parsnips with floral honey, spicy caraway and fruity cider vinegar. It’s an excellent accompaniment to roasted turkey or lamb.

4

Servings

20 minutes

Ingredients

Pardon the interruption

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Reviews
Marika H.

Followed recipe for dressing the shaved brussels sprouts to the letter, using 2/3 cup of Spanish sherry vinegar as directed. The dressing was inedible because of the amount of vinegar. Did anyone else have this issue?

April D.

Marika - First, I just want to clarify (for any future commenters!) that you're referring to our Shaved Brussels Sprouts with Browned Butter Vinaigrette. The 2/3 cup of sherry vinegar might seem like a lot, but our developers felt that it is nicely balanced by the richness of the browned butter and that the Brussels sprouts, which are dense and hardy, can happily carry the dressing, which ends up having a fat:vinegar ratio of about 4:5. That's a boldly acidic dressing, for sure, but it shouldn't make your sprouts inedible. If you make the dish again, I would recommend keeping the ratios of the dressing the same, but start by dressing the sprouts with only half of it, then taste and add more to your preference. How does that sound? - April D.