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For this recipe, I will give directions for using an emersion/stick blender. In a 2-quart saucepan, melt 1 tbsp. of the unsalted butter on medium heat on the cooktop. Coarsely chop the cauliflower and parsnip into large manageable pieces inside of the roasting pan with a knife; add the chopped vegetables to the saucepan once the butter has melted. ................
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