adrian_turtle (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
adrian_turtle) wrote2010-03-12 02:05 pm
adrian_turtle) wrote2010-03-12 02:05 pm
Entry tags:
what happened to the parsnips?
I rarely buy parsnips, because I don't know what to do with them. If I'm making carrot soup (the savory kind, with black pepper and herbs, as opposed to the kind with orange juice and ginger), I might add 1 or 2 parsnips...but otherwise? Here's what happened to a bag of these admirable root vegetables. They all turned out very well.
Cottage PPie For A Silly Cottage*
Parboil potatoes + puree w/ plenty of pepper.
Prepare poultry**. Put in pyrex pie plate with peas, peppers, + parsnips.
Prepare pan gravy as per usual***.
Put potatoes on poultry, etc.
Bake until bubbly and brown on top.
*The kitchen is generally more fun with Vicki in it. I listed what was on hand, and asked what she'd like in the pie.
**Brown ground turkey with minced onion.
***My family tradition is just to use cream of mushroom soup, which I don't eat anymore.
This gravy involved had dried mushrooms, worcestershire sauce, and some leftover canned tomato.
Vegetable Soup
onion--cut small
lazy garlic
butternut squash--1/3 of the package of the pre-cut stuff
cup of water
parsnips--sliced, not peeled
carrots--sliced, not peeled
potatoes--sliced, not peeled
turnip--just one, cut up fairly small. I am not accustomed to turnips.
can of kidney beans--rinsed thoroughly
small can of tomatoes--when I realized the large can wouldn't fit in the crockpot
I didn't saute anything, just put it in the crockpot with black pepper and cumin. After a couple of hours, I realized it needed something to counter the sweetness, so I added Penzeys Chili Con Carne Seasoning. (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilicon.html) It's not hot, but the ancho pepper made it taste nicely complicated.
I went out for a few hours, stopping at Shaws for bread on my way home. They had a sale on mushrooms, between the door and the bakery, so I picked some up...there might be room in the pot, or the soup might not be *too* liquid to handle a few mushrooms. The soup was no longer broth with vegetables. The squash, potatoes, and carrots, had completely dissolved to thicken and sweeten the tomato base. I added mushrooms and salt, though it didn't really need the mushrooms. (This is a good example of how a little salt brightens vegetable flavors.) I will be making this one again.
Lamb Stew
2 lbs lamb stew meat, with quite a lot of bone and gristle. Brown before putting in pot. The key to this turns out to be to move the crockpot next to the stove, and to hold the tongs in both hands so I don't need a scissor-grip.
2 onions, chopped and browned in the lamb fat, with cumin and mild curry powder.
rest of mushrooms
quart chicken broth
rest of parsnips
can of small white beans, rinsed
0.5 cup barley
This was pretty good the first night, when I just took out the bones and gristle, and added salt and pepper. It became very good after I cooled it, skimmed off the fat, and thickened the gravy with mustard.
This entry was also posted on Dreamwidth. I could not get the crosspost function to work, but it's there.
Cottage PPie For A Silly Cottage*
Parboil potatoes + puree w/ plenty of pepper.
Prepare poultry**. Put in pyrex pie plate with peas, peppers, + parsnips.
Prepare pan gravy as per usual***.
Put potatoes on poultry, etc.
Bake until bubbly and brown on top.
*The kitchen is generally more fun with Vicki in it. I listed what was on hand, and asked what she'd like in the pie.
**Brown ground turkey with minced onion.
***My family tradition is just to use cream of mushroom soup, which I don't eat anymore.
This gravy involved had dried mushrooms, worcestershire sauce, and some leftover canned tomato.
Vegetable Soup
onion--cut small
lazy garlic
butternut squash--1/3 of the package of the pre-cut stuff
cup of water
parsnips--sliced, not peeled
carrots--sliced, not peeled
potatoes--sliced, not peeled
turnip--just one, cut up fairly small. I am not accustomed to turnips.
can of kidney beans--rinsed thoroughly
small can of tomatoes--when I realized the large can wouldn't fit in the crockpot
I didn't saute anything, just put it in the crockpot with black pepper and cumin. After a couple of hours, I realized it needed something to counter the sweetness, so I added Penzeys Chili Con Carne Seasoning. (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilicon.html) It's not hot, but the ancho pepper made it taste nicely complicated.
I went out for a few hours, stopping at Shaws for bread on my way home. They had a sale on mushrooms, between the door and the bakery, so I picked some up...there might be room in the pot, or the soup might not be *too* liquid to handle a few mushrooms. The soup was no longer broth with vegetables. The squash, potatoes, and carrots, had completely dissolved to thicken and sweeten the tomato base. I added mushrooms and salt, though it didn't really need the mushrooms. (This is a good example of how a little salt brightens vegetable flavors.) I will be making this one again.
Lamb Stew
2 lbs lamb stew meat, with quite a lot of bone and gristle. Brown before putting in pot. The key to this turns out to be to move the crockpot next to the stove, and to hold the tongs in both hands so I don't need a scissor-grip.
2 onions, chopped and browned in the lamb fat, with cumin and mild curry powder.
rest of mushrooms
quart chicken broth
rest of parsnips
can of small white beans, rinsed
0.5 cup barley
This was pretty good the first night, when I just took out the bones and gristle, and added salt and pepper. It became very good after I cooled it, skimmed off the fat, and thickened the gravy with mustard.
This entry was also posted on Dreamwidth. I could not get the crosspost function to work, but it's there.