Cookbook 51, Recipe 2, (total 106)
Spring parsnips after wintering in the ground are much sweeter than winter ones. Many cookbooks recommend simmering winter parsnips in milk to sweeten them. This is the first time I've tested the theory - It worked!
Did I like it? Yummy - a great way to eat parsnips.
Recipe: Peel and thinly slice 1 lb of parsnips. Bring to a foam/light boil: 1 cup milk, 1 cup cream, 1 spring rosemary, 1 spring thyme, 2 bay leaves, 4 cloves smashed garlic, 1/2 tsp salt and many grinds of pepper. Add the parsnips and reduce to a simmer. Simmer for 35 minutes. Strain and move the parsnips to a 5x5 pan. Add 2 T of strained milk and top with grated parmesan. Broil until golden.
The recipe mentions that one chef specifically wants the parsnips cut into .0917 inch slices. Mine were of various sizes...
No comments:
Post a Comment