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Pork Roast with Caramelized Parsnips

Recipe photo courtesy of Johnny Miller

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.

Source: Martha Stewart Living, September 2011
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  • theboud34
    19 SEP, 2011
    This is a DELICIOUS dinner! The pork is SO tender and full of juices that spill over, deliciously, onto the parsnips. I added an even mix of carrots and parsnips, and that was a wonderful twist on the recipe. Best part?!-- it is a one-pot dinner that goes in the oven, so no mess to clean up! You will love it, too.
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