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Parsnips & Prosciutto w/ Hazelnuts

This may sound like an odd combination, but trust me, it works. Reading an oldie but goodie, Living and Eating cookbook by John Pawson & Annie Bell (long out of print), I got this brilliant idea from them. They explain the reason this combo works, "is that pigs are fond of parnsips", and they eat root why not? I promise this is fabulous....and besides, I adore parsnips served any which way, and I am not a pig! This is wonderful served warm or at room temperature for lunch with some nice Italian wine.  I added the toasted hazelnuts, but pretty much followed the recipe. It looks pretty on the plate too, which we all need during the winter months. Parsnips with Prosciutto & Hazelnuts: 1 lb. parsnips, peeled and sliced in half 9 oz. of good quality prosciutto or speck 1 tbsp red wine vinegar 1 tsp Dijon mustard 3 tbsp olive oil handful of toasted hazelnuts 2 tbsp currants (raisins are ok too) chopped fresh flat leaf parsley  sea salt & pepper Whisk 3 t

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