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Crazy Parsnip Carrot Puree With Frico

By Food52


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1 cup grated Parmigiano-Reggiano

1 tablespoon flour

pinches black pepper, optional

1 tablespoon butter

1/2 cup chopped onion

2 cups chopped tart apple

1 pound parsnips, sliced

3/4 pounds carrots, sliced

1 cup cup apple cider, divided

1 splash cream

1/2 cup grated Parmigiano-Reggiano, optional

1/2 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper, more to taste

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