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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. drain. heat oil in skillet over low heat. add mustard seeds and cover. when popping sound begins, turn off heat. keep skillet covered until popping stops. set aside. melt butter in nonstick skillet over medium heat. stir in maple syrup and mustard. add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. toss with mustard seeds, and season with salt and pepper, if desired.