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November 02, 2018


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Holly Wood (Linette)

Without knowing the recipe you were using, two suggestions which *might* improve the parsnips - parsnips are sometimes woody, and cutting out the woody core can help that. Also, when we've cooked things in ale, we often cut the ale with some water. There may be some cooking chemistry reason that prevents the straight ale from softening the veggies as needed.


Thanks! I will give that a go.

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