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Roasted Baby Turnips With Parsley-Mustard Vinaigrette
Ingredients
- 1 tablespoon white wine vinegar 1 1/2 teaspoons whole-grain mustard 1 scallion, minced 1 1/2 tablespoons chopped flat-leaf parsley 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 24 baby turnips (2 pounds), stems trimmed to 2 inches
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