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It’s early February. The dead of winter. Brooklyn has been buried in snow for almost six weeks. And there is not yet any real hope of spring, despite what some self-aggrandizing groundhog in Pennsylvania has been crowing about. What better to cheer you up (and warm you up) than a seasonal cookpot (or crockpot) recipe incorporating local root vegetables like parsnips, carrots, potatoes, sunchokes, rutabaga, celery root, butternut squash, and chestnuts, layered over a mushroom Duxelles and finished with fresh black truffle (perhaps you can call Mr. Grey about those?). This one‘s from Chef Phillipe Bertineau of Benoit, via Grubstreet.

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