This was what Nick and I dined on last Sunday evening. I roasted a pan of kale and parsnips tossed in olive oil and then dressed them with some truffle oil (not 'ruffle' oil as the picture might lead you to believe). We added some tinned smoked trout, a pantry staple around here, and toast to complete the meal. It was nothing fancy, nor particularly inspired, but I did enjoy the combination of the parsnips and truffle oil. And, I know I'm really late to the party here, but kale chips are delicious.
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