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Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette
By
SAVEUR EDITORS
Jerusalem Artichoke and Comté Pasties
Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
Tagliatelle with Black Truffle Cream Sauce
Wild Mushroom Bread Pudding
Spinach Madeleine
Cauliflower and Goat Cheese Soufflés
Charred Cauliflower and Shishito Peppers with Picada Sauce
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Pappardelle with Cauliflower and Mustard Brown Butter
Truffle Butter
Mushroom “Soy” Sauce
Roasted Turnips with Buttered Greens
In Truffles We Trust
By
KELLIE EVANS
20 Simple Vegetable Soups
Pickled Radish Greens
Fatback and Heirloom Bean Soup
Dirt Nap
Turnip & Rutabaga Recipes
Braised Cabbage with Slab Bacon
Dried Pickle Powder
Hiroko Shimbo’s Uguisu Mochi
Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa
Endive Salad with Bee Pollen Vinaigrette
Celery Stewed in Olive Oil (Céleri Barigoule)
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