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Parnsips are like vanilla-scented carrots, but they don’t get near as much play as their orange-tinted brethren. Here the root veggies are roasted with honey and mustard for an intense flavor that may very well steal the show.
Love honey mustard? Try it in a ham glaze.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...