Lamb Daube over Parsnip Purée

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs lamb with a crisp and tart white. The lamb emerges tender and plush, perfect over a pureé of sweet and earthy parsnips. Great for a chilly day when you have time to relax at home and cook.

 

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