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AZ's Parsnip, Apple and Onion Jam
Makes about 1-1/2 cups
Patricia Yeo, executive chef at AZ, notes that leftover puree will last 3-4 days in the refrigerator.
1 C. parsnip, cut in large slices, with woody center of parsnip removed
2 apples, cored, peeled and chopped
2 onions, roughly chopped
1 T. canola oil
1 C. apple cider vinegar
1/2 C. brown sugar
salt and fresh pepper, to taste
Preheat oven to 350°F.
Toss parsnip, apples and onions with oil, and roast in the oven until tender, about minutes. Cool slightly; puree with the apple cider and brown sugar. Season to taste.
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