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Get Started - 100% free to try - join in 30 seconds1 head cauliflower
2 large or 3/4 medium parsnips
2 tbsp. olive oil
3 tbsp. butter
1 large onion
3 tbsp. flour
1 quart stock (chicken or veg)
1/4 c. cream (optional)
2 tbsp. hazelnut oil
salt & pepper
juice of one lemon
additional hazelnut oil for drizzling
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