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parsnip hashbrowns
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take your favorite hashbrown recipe and replace half of the potatoes with shredded parsnips. et voila! always a huge hit if i have people over for breakfast or brunch. (if you don't have a fave recipe, this has never failed me: -1 russet potatoes, peeled and grated -1 parsnip, peeled and grated -1⁄2 cup grated cheese (i use parm or pecorino and sometimes also cheddar) -1 egg -2 tablespoons flour -oil for cooking -salt and pepper, to taste -dehydrated chive rings or freshly chopped chives (optional! i'll also sometimes just throw in a little chopped shallot) make sure you squeeze the water out of the potatoes. you don't need to do this with parsnips as they're already fairly dry. then mix it all together, mold into patties, and fry em up in a skillet!)
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recipes
chipotle pumpkin soup from decolonize your diet
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i often have a bunch of baking pumpkins at the end of october, and i have made this soup for many a potluck/autumn-time party, and it is literally always a huge hit. i've never used whole cumin or coriander seeds but i imagine that would be even better. and don't underestimate the toasted pepitas! if you have leftover soup, it's really really good for dipping grilled cheese into for another meal.
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