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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
Ingredients:
carrots, olive oil, thyme leaves, cumin seeds, coriander seeds, butter, turmeric, aleppo pepper, mint
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Get Chicken Stock Recipe from Food Network
Get Chicken Stock Recipe from Food Network
Ingredients:
roasting chickens, yellow onions, carrots, dill, celery, parsnips, parsley, thyme, garlic, salt, black peppercorns
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Get Poulet Tchoupitoulas Recipe from Food Network
Get Poulet Tchoupitoulas Recipe from Food Network
Ingredients:
butter, yellow onions, red bell pepper, salt, cayenne pepper, smoked sausage, garlic, corn kernels, eggs, heavy cream, hot pepper sauce, worcestershire sauce, crusty bread, parmigiano reggiano, essence, vegetable oil, chickens, paprika, garlic powder, black pepper, onion powder, oregano, thyme, bacon, brown sugar, shallots, water, wine vinegar, assorted greens
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Get Roasted Beets Recipe from Food Network
Get Roasted Beets Recipe from Food Network
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Pull-apart bread reaches a whole new level.
Pull-apart bread reaches a whole new level.
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Get Grilled Lamb Chops Recipe from Food Network
Get Grilled Lamb Chops Recipe from Food Network
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Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips to chiles rellenos.
Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips to chiles rellenos.
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Get Salt-Crusted Leg of Lamb Recipe from Food Network
Get Salt-Crusted Leg of Lamb Recipe from Food Network
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Get Mashed Potatoes with Leeks Recipe from Food Network
Get Mashed Potatoes with Leeks Recipe from Food Network