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Alanna

Just gorgeous! Funny but I have parsnips roasting right this minute! But -- did you slice out the cores? My cousin's recipe suggested doing so and I seem to remember it being an impt step the last time I made these (pre blog so so-so notes).

Dave Barnhart

No, I do not slice out the cores, and I've not heard of that before. But then again I'm pretty new to this cooking stuff (I'm not a chef, I am a 'recipe follower'). I treat them exactly as I do the carrots, and the original recipe in Fine Cooking did not call for slicing out the cores. After roasting they were nice and tender and tasty, so I don't see a reason to do so for this recipe.

Ruth

Wow what a gorgeous looking dish. Roasted carrots and parsnips have long been a favorite of mine, but I've never had it with shallot & herb butter before - so it's next on my list. I'm definitely bookmarking this recipe.

Jaay

wOw, carrots have never looked so good to me! If you are LEARNING to cook, you're putting to shame alot of people I know that already claim they know how to cook!

But then my opinion has always been that throughout life we are all ALWAYS learning.

Great dish =)

Karen

That is one of my favorite recipes! I make it all the time. Talk about the sum being greater than the parts, eh?

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