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8 servings, 3/4 cup (175 mL) each
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Substitute butternut squash for the parsnips.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Surprisingly tasty, liked the zing of the velvetta. Could be jazzed up though, maybe some garlic?
A little flavorless. I ended up adding cinnamon, ginger and white pepper to taste.