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Parsnips Vichy

Place in a large saucepan and bring to a boil:
½ cup water
1 Tablespoon butter
1 Tablespoon Maple Syrup
Pinch salt

2-3 cups pared and thinly sliced parsnips

Stir to coat; reduce heat, simmer with cover slightly offset until liquid is mostly absorbed and parsnips are tender and glazed.




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