Sunday, March 23, 2008

What's Good

Take a sweet potato and a couple of parsnips and steam until mostly cooked.

Heat up in a frying pan, three tablespoons butter and about half a cup of rosehip and crabapple syrup (that didn't gel). Cut up the veg to fork-sized bits and stir fry in the syrup until they start to caramelize slightly.

Eat.

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