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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candied Parsnips Recipe

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This recipe for Candied Parsnips is from The Kenworthy/Slaughter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs parsnips
4 cups water
1 tablespoon salt
3/4 c, dark brown sugar
1/2 c. butter
Directions:
Directions:
Peel parsnips and cut into as close as possible to 3 inch pieces

Bring water to boil, add salt and parsnips.

Boil aproximately 20 minutes, until crisp tender.

Drain parsnips, and place in shallow 2 Qt baking dish.

Sprinkle brown sugar evenly over top.

Cut butter into 1 Tbs pats, place evenly over top of dish

Bake 30 minutes

 

 

 

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