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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.









flat-leaf parsley
Heat the olive oil in a large (5–6 qt) pot over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the carrots and parsnips and stir to coat with the oil. Cook until the edges begin to soften slightly, about 3 minutes.
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