I need a starch suggestion to be paired with a Roasted Salmon with a Citrus Beurre Blanc?

I need a starch suggestion to be paired with a Roasted Salmon with a Citrus Beurre Blanc?
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Sauteed parsnips are surprisingly rich in flavor. The sugars caramelize, giving a nice texture, and they are delicious. I slice them thinly in about two inch lengths, and then sautee slowly in butter.
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