When my mother and I decide that there are a lot of veggies in the fridge that have been sitting there for too long, we really know how to use them well. This was the meal we created.
Starting on the left, going clockwise: Sweet and smoky beans (with chipotle peppers and maple syrup), molasses rye cornbread, maple glazed roasted carrots and parsnips, buttery sautéed kale with onions, and roasted sunchokes (also known as Jerusalem artichokes) and garlic.
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