• Toss and coat whole unpeeled parsnips, carrots, and fingerling potatoes in olive oil and Herbes de Provence.
• Layer on a cookie sheet and roast in a slow oven until tender.
• Serve with Le Boeuf Bourguignon, a green salad topped with slivers of winter pear, walnuts and crumbled goat cheese
Friday, September 25, 2009
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