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Raise your hand if you love carrot cake. How about zucchini bread? Meet the hip Swedish equivalent: parsnip and lemon loaf cake from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner. The grated root veggie adds sweetness, moisture and subtle earthy tones that balance out the sweet citrus. It totally counts as breakfast—or a super sophisticated after-lunch dessert.
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