By Fine Cooking
Link to recipe here.
GV Comments: Every time I take this somewhere, I get requests to make it again. I use Earth Balance margarine instead of butter, and I halve the herbed butter recipe. Note that it takes a while to peel and julienne the carrots and parsnips, but it’s worth it. You can either do it by hand or use a mandoline. I now usually double the recipe, since either they’ll go quickly and I need a big batch if I’m serving others, or I want to have a batch all for myself the coming week.
Timing: 60-120 minutes
Nutrition: Mostly whole-food
Gluten-free
