This recipe I got from my friend Irina. She told me that her mother used to make it for Passover with sugar, vanilla and lemon zest for dessert. <br />Then we both (Irina in New York, I in Los Angeles) tried a savory version instead of Potato Babka. <br />It came out a lot tastier. The parsnips, when baked have an amazing taste and aroma. It perfumes’ the whole house, and doesn’t need any additional seasonings. I just sprinkle the thyme leaves as a garnish. <br />

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