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Parsnip Purée With Sautéed Brussels Sprouts Leaves

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Epicurious
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sides gluten free nut free vegetarian thanksgiving

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Ingredients

3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces

3/4 stick unsalted butter, cut into pieces

1 1/2 cups whole milk

10 ounces Brussels sprouts

1 1/2 tablespoons olive oil

3 tablespoons water

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