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Post by braided-rug on Jun 23, 2006 20:33:49 GMT 10
As a pantry item, does anyone buy them?
I will post my favourite recipe for parsnips.
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Post by braided-rug on Jun 23, 2006 20:47:59 GMT 10
Beef Casserole With Parsnip & Potato Mash
Serves 4
2 tablespoons olive oil
1kg blade roast, timmed, cut into 3cm pieces
12 pickling onions, peeled
2 medium carrots, peeled, trimmed, chopped
1 1/2 tablespoons tomato paste
2 garlic cloves, crushed
500ml beef stock
2 tablespoons plain flour
2 tablespoons four light cream
2 tablespoons chopped flat-leaf parsley
parsnip & potato mash, to serve.
Preheat the oven to 160oC. Heat 1 tablespoon of the oil in a large flameproof and ovenproof casserole dish over high heat. Cook the beef in 2 batches, stirring occasionally, for 2-3 minutes or until browned. Remove and set aside. Return the casserole dish to medium-high heat. Add the remaining oil, onions and carrot and cook, stirring occasionally, for 3-4 minutes or until light golden. Add the tomato paste and garlic and cook, stirring, for 1 minute. Return the beef and add the beef stock. Stir the mixture to combine and bring to the boil. Cover the casserole and cook in the preheated oven for 1 hour and 15 minutes or until the beef is tender. Remove from the oven and return to medium heat on the stovetop. Combine the flour with enough cold water to form a thin paste. Stir the paste into the casserole and simmer for 5 minutes or until thickened. Stir in the sour light cream and season with salt and ground black pepper. Sprinkle with parsley and serve with the mash. To make the mash, peel and chop 500g parsnips and 500g potatoes. Boil in salted water for 15 minutes or until soft. Drain well. Mash with 2 tablespoons butter and 1/4 cup milk. Season with salt and ground black pepper.
You could also use chopped blade steak.
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Michelle
Regular Contributor
Posts: 1,181
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Post by Michelle on Jun 23, 2006 20:53:56 GMT 10
As a pantry item, does anyone buy them? I will post my favourite recipe for parsnips. I have never had parsnips. What do they taste like? |
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Post by braided-rug on Jun 23, 2006 22:10:14 GMT 10
It tastes more like a carrot than a turnip, but similar to both and of course looks like a white carrot.
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