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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.
tablespoons extra-virgin olive oil OR salted butter
sprigs fresh rosemary
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