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“Parsnips can be prepared both sweet and savory. I especially enjoy the rich texture they have when slowly roasted,” says Executive Chef Dabney of Blackberry Farms. Here, Dabney shows off their versatile chops in three savory dishes: grated in a sautéed hoe cake topped with crème fraîche, trout roe, and chives; roasted for an elegant soup; and charred for a delightfully unexpected star turn with shrimp, clementines, and black trumpet mushrooms.

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