12-30-2009, 06:28 PM
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#46
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MVP
Join Date: Aug 2000
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Quote:
Originally Posted by Rain Man
Yeah, I don't think soggy would be good. You want them to be firm, maybe a little more firm than the potatoes in au gratin potatoes. I also highly recommend mixing turnips, rutabagas, and parsnips so you get a mix of flavors. I'm not sure that having one of them alone would work as well.
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that sounds good as well |
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