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On 17/11/03 11:57 +0000, Kate L Pugh wrote: > I am cooking the vegetable portion of a Christmas dinner for eleven > people, on Saturday. I will have a four-ring gas hob, a two-tier > steamer, a microwave, and a small oven/grill. (The big oven is for > the meat and roast potatoes, which are being handled by Someone Else.) > I will have at least one kitchen slave. > > Current plans: > > - mashed squash with cream > - baked leeks with stilton > - steamed carrots (I don't like carrots) It's not Christmas Dinner without parsnips. You might as well give up and go home. Chop them into medium-sized batons (same sort of size as those awful "baby carrots" you can get sealed in plastic bags in supermarkets). Put them in a roasting tin with a reasonable amount of Olive Oil, and toss them around so they're nicely coated. You have 2 immediate options here: 1) Also mix in some honey; preferrably clear stuff (greek, maybe) since it tends to have a slightly more savoury flavour. You *should* get a lovely, sweet/sour honey glaze taste off them, which is just fabulous. 2) Start them off plain, with maybe just a bit of salt and pepper over them. About 10 minutes before the end of cooking, sprinkle in a generous amount of parmesan cheese and toss the parsnips around again to get a good coating. You can use freshly shaved parmegiano, or actually, that awful dusty pre-shredded stuff you get in supermarkets works perfectly well. It's the only place that it does, as far as I can tell. Overall cooking time should be 30-40 mins at 190c (375F) (fan-assisted disclaimer here). My personal favourite is the parsnips with parmesan - the flavours are absolutely fantastic together. Simon
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