[oz-food] Re: A Big Pie for a Winter's Day recipe

From: "Tilden, Steve ST" <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
To: "oz-food@xxxxxxxxxxxxx" <oz-food@xxxxxxxxxxxxx>
Date: Sun, 12 Jun 2022 23:08:29 +0000

Parsnips are yummy.
The core is woody so I go small ones and cut the core out.

Steve

From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Chilecayenne
Sent: Monday, 13 June 2022 9:05 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: A Big Pie for a Winter's Day recipe

Thanks!!

I could play with this.

I don’t think I’ve ever cooked with or eaten a parsnip?!?

Good excuse to try them, haha

Lol, it’s so hard to picture it being cold and winter somewhere…with it being
record high temps here and such overwhelming humidity on top of it here,

My AC is struggling to keep it cool enough for Riley and I…

[image0.jpeg]

K

———————————————-
I need a shot of salvation baby,
once in awhile...

On Jun 12, 2022, at 5:56 PM, Vicki Taylor
<vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>> wrote:

A Big Pie for a Winter's Day
[Screen Shot 2022-06-13 at 8.52.56 am.png]

Servings: 6

Description:
This good-natured, resolutely old-fashioned and earthy recipe will take
whichever lentils and vegetables you have lying around. Use brown, yellow or
green lentils in the filling; spinach or chard for the greens; and mashed
potatoes, swede, sweet potatoes or parsnip for the crust.

Ingredients:

For the filling:
450 g onions (2, medium)
3 tablespoons olive or vegetable oil
150 g carrots
1 stick celery
3 cloves garlic
3 bay leaves
6 bushy sprigs thyme
4 bushy sprigs parsley
500 g tomatoes
500 ml vegetable stock
350 g lentils, brown or green
350 g spinach
1-2 tablespoons balsamic vinegar

For the top:
1.5 kg parsnips
50 g butter
a few sprigs thyme

Directions:
Peel and roughly chop the onions, then cook them in the oil in a deep pan over
a moderate heat for 15 minutes, stirring from time to time.
Cut the carrots and celery into fine dice, peel and finely chop the garlic,
then add all to the softening onions and continue cooking for 10 minutes, until
the onion is golden and translucent.

Add the bay leaves to the pan. Remove the leaves from the thyme and parsley,
then stir into the vegetables.

Cut the tomatoes into small dice and stir into the vegetables, leaving them to
simmer for a further 10 minutes until the tomatoes have released their juice.
Pour in the vegetable stock, bring to the boil, then lower the heat to a
simmer, season and leave the vegetables to putter away over a low heat for
about 15 minutes. Check the liquid level from time to time: you want a decent
amount of juice, so add some more hot stock if needed.

Meanwhile, cook the lentils in deep boiling water for 20 minutes, until they
are just tender, then drain and add them to the vegetable sauce.

Peel the parsnips, then steam until tender. Mash with a vegetable masher or
food mixer. Add the butter, salt and pepper and set aside.
Wash the spinach leaves and put them, still wet, into a pan over a moderate
heat. Cover tightly with a lid and let them cook for 1-2 minutes until wilted.
Remove the leaves, drain them and squeeze out most of the moisture.

Set the oven at 200°C.

Stir the spinach into the lentil sauce, then stir in a tablespoon of balsamic
vinegar, taste and add more if necessary. It should add a mellow note to the
sauce. Transfer to a deep baking dish, about 24 cm x 28 cm. Spoon the mashed
parsnips on top, scatter the thyme sprigs over and bake for 20-25 minutes.

Source: A Cook’s Book by Nigel Slater

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References:
- [oz-food] A Big Pie for a Winter's Day recipe
  - From: Vicki Taylor
- [oz-food] Re: A Big Pie for a Winter's Day recipe
  - From: Chilecayenne

[oz-food] Re: A Big Pie for a Winter's Day recipe

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