The publication world is super weird. Everything you're seeing in magazines right now was created basically in spring earlier this year. And this recipe for a parsnip soufflé is no exception. In this issue of Food and Nutrition Magazine you can see the recipe I created for the chilly fall and winter months. Cozy up with a good root vegetable and enjoy!
Snag this impressive recipe that uses parsnip puree in lieu of tons of high fat (yet delicious) dairy and make it for a vegetable side dish this holiday season!
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.