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Parsnip Puree With Sautéed Shrimp And Tarragon

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Photo: Food & Wine


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1 pound parsnips, peeled and thinly sliced

2 cups milk

1 cup water


Freshly ground pepper

3 tablespoons unsalted butter

12 large shrimpshelled, deveined and halved lengthwise

1 tablespoon coarsely chopped tarragon

lemon wedges, for serving

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