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Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad
Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.