![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCmQzj8YMCxTnV45ofT5A-BWQ1NWwl6W1K6RELAo857CYSUZGZhiYcec_RiqoOTINDZQKqXkPARMf8OvTN1V6zGRF0e5sr23yMf4oOp715gnB7qeYda1JE3J5RGg2y4lMQiGIFPnFaxU/s400/20120205_7298.jpg)
I love parsnips and this is one of my favorite ways to eat them. Delicious!
Ingredients (serves 3):
2 large parsnips
2 large carrots
3 oz Landjaeger links (or salami, if you prefer)
1/2 tbsp butter
1/2 tsp kosher salt
1 tbsp coarse dijon mustard
1/2 tbsp honey
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Instructions:
1) Peel parsnips and carrots, then cut into long strips. Cut Landjaeger into long strips as well.
2) Rub butter on the bottom of a 9x13 glass pan. Add the parsnips and carrots, then sprinkle salt over it. Top with meat strips.
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3) Bake at 425ยบ for 16-18 minutes, until tips of the vegetables on top are just a bit browned/blackened.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbWCmfy2H4MEINPDnnC66soZhfcAkTSHoPCkm7CSj5l38S8VI1rZ6mhuqcCFzpkNG4aJXkE-yjSHmRRWRz2BZCl82XHAVo4Mzkt7rSY3hfrZ4j_7iZlNZUwVAmsAkfQu2OXCoNlEQp84/s400/20120205_7284.jpg)
4) Rub 1 tsp mustard onto each of three plate, then use tongs to add the hot food on top. Drizzle 1/2 tsp honey over the top of each plate of vegetables. Serve and enjoy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HbpQlfb54giwBeqLQh9rFB8a0iony4d_jR9WbVbnbq6bHDz7sbkbHwFUE2UHYgRhaWT609D4Emjhqkwjg44tMxvsw5Y5Q21RsnWgPnGpmR3T5s5sIJX9POsBTxz5WieYznZJwswklJs/s400/20120205_7306.jpg)
(Tip for leftovers: Skip the mustard and reheat the dish with a handful of fresh peapods. It's a less savory, more sweet option.)
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