I don't know where parsnips have been all of my life I really loved them pureed with the chicken dinner. I found a variety that can be grown in a colder climate with a shorter growing season. They aren't heirloom, but it sure would be lovely to have them as part of the pantry. I don't think my growing season is long enough for the heirloom ones. I've kept two to try as chips tomorrow.
I did not have parsnips so it was turnips and carrots and onion and celery and dill with carmelized cabbage. And some fresh bread.
Do you mash your carrots and neeps together DM? Hubby has an old family recipe only for the holidays of mashed turnips and carrot, with some butter and brown sugar. Your loaf looks amazing.
@Dirtmechanic that bread looks yummy. For us parsnips cooked in the pressure cooker are a bit strong flavoured, so i cook them in Turkey stock. Can mash them with carrots. When i was at school i found that i liked mashed and creamed Swede.
No not squished but chopped in the food processor. I am a headhunter with how much the cabbage reduces. I wanted some texture with the amazingly shrunken carmelized cabbage that softens too much.
That looks like a lovely five star dish I had to edit this after seeing DM's post. I thought "huss" was slang for "us". hee hee. That dish sounds amazing
Hi Cayuga - Zigs is busy at the moment, he has gone out to finish off the wind break fence while it's not raining. That meal I made looks a bit of a jumble, but it's cheesy potatoes on one side and simple salad stuff on the other. The fish and salad sprayed with a lime and chilli concoction. The fish is relatively inexpensive, and is a part of the shark family. It has a strong flavour and is sometimes called gurnet, or dog fish, or rock salmon. It used to be a favourite in the olden days when I was a child -from the fish 'n' chip shop. There are no small bones to worry about in huss. They have one main spinal bone, which is quite suitable to give a dog or cat for a treat as it doesn't splinter.
Tetters beat me to it I used to fish for them. When you hook one you have to handle them carefully as they'll twist round and have the skin off your hands and wrist. The skin is covered in very small barbs that folk used to use to smooth wood before sandpaper was invented.
First corn flour tortillias in the press last night. I tried making them a little larger, two came out unbroken. I think I will try that again. I patted my dough down and gave it a slight rolling with the pin to flatten before pressing. They came out quite even, as long as I kept the dough slightly off center towards the hinge. Really happy with it. Left overs tonight, and if I'm not too tired I may try making GF flour tortillias. We shall see. ( I tried a photo but it bombed).
Melody Mc it’s always a bit tricky when trying new things. You are a Winner… and to make your own tortillas is especially risky. I was curious how they taste compared to store bought.
