Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
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Ingredients:
1 1/4 cup parsnips, peeled and chopped (1/2 pound) 1 1/4 cup rutabagas, peeled and chopped (1/2 pound) 1 1/4 cup turnips, peeled and chopped (1/2 pound) 1 1/4 cup carrots, peeled and chopped (1/2 pound) 1/4 teaspoon pepper 1/4 cup chopped parsley 1 teaspoon Dijon mustard 1 French baguette (1/2 pound) 4 tablespoons grated Parmesan cheese Preparation Time: > 30 minutes
Directions:
Steam the root vegetables together, until tender enough to mash roughly, 10 to 15 minutes. Transfer to a mixing bowl and mash. Stir in the pepper, parsley, and mustard. Cut the baguette in half lengthwise. Pull out some of the soft inside to make space for the vegetables. Divide the vegetables between the two halves, scatter Parmesan cheese over the top of each and broil 4 to 5 minutes to brown. Slice and serve with a nice green salad.
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