Parsnips Back on the plate February/March 2003 by Kris Wetherbee Now is the time to experience parsnips, the ivory jewel of root vegetables. Ginger-Glazed Parsnips 1 tablespoon butter or margarine 1/2 tablespoon honey 1 pound parsnips (about 3 to 4), peeled and thinly sliced 1/4 to 1/3, cup chicken brot
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