Not exact matches
First and foremost, the almond
butter had to have good flavor:
toasty, nutty, and distinctly of almonds; with zero trace other flavors — one of our samples tasted remarkably like
walnuts (not bad, just not what you expect from almond
butter).
Parsnips with rosemary
butter and
walnuts - soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary
butter, and
toasty walnuts - this a fantastic fall side dish, done in minutes.
Parsnips with rosemary
butter and
walnuts — soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary
butter, and
toasty walnuts — this a fantastic fall side dish, done in minutes.