Chicken With Parsnip Puree, Balsamic Carrots, & Roasted Brussel Sprouts

By Roost
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8 parsnips peeled and cut into chunks

1 quart chicken stock (preferably homemade)

1/2 cup cream

salt and pepper

carrots peeled

balsamic vinegar

olive oil

a bunch of brussel sprouts, cleaned, ends trimmed


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