Post by braided-rug on Jul 21, 2006 17:21:12 GMT 10
I have these parsnips. I was going to do a mash, but we are not planning on having the stew that goes with it. Found this potentially nice soup recipe I may use instead.
Spicy Roasted Parsnip Soup
No dairy, vegetarian if you use vege stock, low cost, very easy and so yummy! What more would you want?
2 Tblspn olive oil 1 tspn coriander seeds 1 tspn cumin seeds 0.5 tspn turmeric 0.5 mustard seeds 1 large onion, cut into 8 chunks 2 garlic cloves 700 g parsnips cut into 2cm dice 2 large carrots, cut into 2cm dice 2 tomatoes, quartered 1.2 litres vegetable or chicken stock 1 Tblspn lemon juice sea salt and freshly ground black pepper
Preheat oven to 220 degrees. In a bowl, mix the oil and spices. Add the veggies and mix well. Spread over a heavy baking sheet and roast for 30 minutes until tender.
Place into a food processor with half the stock and process until smooth. Pour into a pan with the remainder of the stock and heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds if desired.
Post by braided-rug on Sept 12, 2007 10:08:57 GMT 10
I love the sound of this cottage pie, which of course, is Shepherd's Pie made with beef instead of lamb. Comforting Cottage Pie
Preparation time less than 30 mins
Cooking time 1 to 2 hours
A great, easy recipe for this classic dish.
Ingredients 1 tbsp oil 1 large onion chopped 2 medium carrots, chopped 560g/1¼ lb beef mince 400g/14oz can tomatoes 290ml/10fl oz beef stock 1 bay leaf fresh thyme leaves from 1 sprig 2 tbsp tomato purée salt and freshly ground black pepper For the topping: parsnips, potato and horseradish mash 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk
Method 1. Preheat the oven to 190C/375F/Gas 5. 2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft. 3. Add the minced beef and cook for 3 minutes to brown. 4. Add the tomatoes, purée, beef stock, bay leaf and thyme. 5. Cover and simmer for 30 minutes. Season. 6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. 7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
1. Place the parsnip, milk and cloves in a large saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until parsnip softens. Drain and set aside to cool slightly. 2. Use a sharp knife to cut the speck into 1cm cubes. Cook the speck in a medium frying pan over medium heat, stirring, for 5 minutes or until crisp. Drain on paper towel. 3. Preheat oven to 180°C. Brush a 3L (12-cup) capacity baking dish with melted butter to lightly grease. Combine the parsnip, butter beans, cream and speck in a bowl. Taste and season with salt and pepper. Place in the prepared dish. 4. Combine the breadcrumbs, almonds, butter and thyme in a bowl. Sprinkle evenly over the parsnip mixture. Bake in preheated oven for 20 minutes or until golden brown. Serve immediately.
Notes & tips
* You can prepare this gratin to the end of step 2 up to 1 hour ahead. Continue from step 3, 30 minutes before serving. Speck (smoked pork) is sold in the deli of most supermarkets. You can use bacon if speck is unavailable.
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