Lol….
Well, maybe be a railway explorer next week!!
I couldn’t tell you where any rail stations in the us were…although I know we
have them somewhere…
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jun 12, 2022, at 6:17 PM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Kelly,
I used mostly white potato, with 2 parsnips thrown in (they were $12/kg!!!)
but it was a bit of a waste, couldn’t taste them. But yeah, definitely worth
a try. Parsnips are not low carb, but slightly lower carb than potatoes.
We were going geocaching today (there’s a multicache we want to do, involving
5 Canberra railways stations – I would never have guessed Canberra has 5
railways stations, so there you go!) but it’s not only cold, it’s also
cloudy. Boo. Takes the gloss off going on an adventure, somewhat! (Yes, I’m a
fair weather adventurer ha ha.)
Stay cool! And give Riley a pat from me. 🙂
Vicki. :-)
On 13 Jun 2022, at 9:05 am, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:
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> 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
