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The Boston Globe

Food & dining

Recipe for gingered parsnips with toasted almonds

Serves 4 as a side dish

To keep the tapered ends from burning, cut them off (use in soups). Then start cutting 1-inch cross-sections, making them narrower and narrower as you approach the wide end. The slices you cut close to the root should be only ½ inch wide. All of the pieces will have roughly the same surface area and will cook fairly evenly.

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