Currently viewing the tag: "parsnips"
This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you don’t want to actually eat, but want some nutrition. It is really nice heated up with some fresh ginger in it. In meat stocks, the agent that thickens it is gelatin. In vegetables, the equivalent is pectin. By charring the onions and sautéing the rest of the vegetables, the pectin is catalyzed and so more readily available to the stock. Konbu* is a type of kelp. Seaweeds are used commercially as a thickener in many things, from toothpaste to ice cream, and is used that way here.
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Tagged with: broth • carrots • celery • dairy-free • gluten-free • leeks • mushrooms • onion • parsnips • rutabagas • soup • stock • turnips • vegan • vegetarian
This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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I have to confess to loving potato chips when they are well made. I also think parsnips are great. I love them for their earthy sweetness. This dish combines the best of them both. There are two ways to cook them here, and there are two shapes that are discussed as well. The round chips are, well, chips, and are great for snacks or as a side, while the ribbons are great as a garnish as well as snack. Having been spoiled by using restaurant deep fryers, I seldom deep fry anything now. If you do wish to deep fry, be sure to use oil at least 1½ inches deep and not to overload the pan or the chips won’t get crisp.
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Tagged with: parsnips
This dish is easy to throw together and has big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline, really, and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or you may get mushy vegetables. A little bit of liquid in the pan bottom is fine, and will make a nice sauce at the end to be poured over the vegetables. If you do not have the turnips, skip them and use more parsnips or try adding carrots. Cut the carrots like the parsnips, but maybe a little smaller as parsnips cook faster than carrots. You could also use leeks here. Try cutting a leek on the diagonal into 1-inch long rounds and adding them into the mix.
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Okay, let me just get this out there right away. This dish started out as baby food for my first child. At the time, many of our friends wanted to come over and play with him, and stayed for dinner. At some point, I was too tired to make separate dishes for grown-ups, so I just served what I had made him (a trio of purees if I recall correctly), and it was a hit. So here it is, in its amended grown-up form.
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Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.
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Tagged with: basic • beets • carrot • carrots • celeriac • celery root • dairy-free • gluten-free • onions • parsnips • roast • root vegetables • rutabaga • rutabagas • turnips • vegan • vegetarian • watermelon radishes
These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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