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- Parsnips coated with parmesan and sage
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Search results for 50 g of parmesan, finely grated
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Search results for 30 g of fresh sage, stalks removed and leaves finely chopped (reserve about 8 whole leaves)
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Search results for 750 g of parsnips, peeled, cut into quarters lengthways and the woody stem sliced out
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Search results for 4 tbsp of extra virgin olive oil, plus a little extra for frying
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