“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 25 October 2009
Parsnips wasn't something that we really ate much of when I was growing up. My mom hated them. I remember her cooking them once, lightly boiled and then sliced and fried in butter. She wanted to see if her dislike for them had diminished.
I loved them though, and I still do. (I know . . . what don't I love??? Well snails for one . . . and squid, but I digress.)
They give soups and stews incredible flavour.
Mixed with cooked potatoes and carrots, they make lovely root vegetable mash.
Roasted in goosefat, and then glazed with honey, they are my favourite part of our Christmas dinner.
Boiled, and then glazed in brown sugar and butter, with a bit of nutmeg . . .
They make any dinner feel like Christmas.
I could eat a whole plate of these . . . and nothing else at all.
*Brown Sugar and Butter Glazed Parsnips*
Crispy tender parsnips glazed with butter, brown sugar and nutmeg. Delicious!!
1 pound parsnips, peeled and sliced in half
(If they are very large cut out the woody core and discard, cut into quarters)
2 TBS butter
2 TBS soft light brown sugar
salt and pepper
freshly grated nutmeg
Place the parsnips into a pot of lightly salted water and bring to the boil. Cook, just until crispy tender, 4 to 5 minutes. Drain well. Melt the butter and brown sugar together in a large skillet. Add the parsnips and season to taste with some salt, pepper and freshly grated nutmeg. Cook, stirring gently until the parsnips are lightly browned and glazed.