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The Food Journal of Lewis & Clark : Recipes for an Expedition, by Mary Gunderson

NATIVE TRIBES THROUGHOUT the western plateau and basin have long collected and enjoyed pine nuts for food. The variety available among the Nez Perce was Pinus ponderosa. Pine nuts of other varieties are found around the world.

Makes 6 servings.

4 parsnips, peeled and cut into 1-inch slices (see Note)
1 1/2 to 2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts


Place the parsnips on a baking pan and brush with vegetable oil.

Sprinkle with salt and pepper.

Roast at 400°F for 10 minutes. Lower the heat to 350°F and stir in the pine nuts.

Roast, stirring several times, about 20 minutes more, or until the parsnips and pine nuts are golden brown.

Serve immediately.

NOTE: If parsnips are more than 1-inch in diameter, slice lengthwise in half.


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