Parsnips and Pumpkins
Yesterday I got some knitting done on the Alphabet Blanket (still no pictures) and I attempted the parsnip mash. I say attempted because it didn’t come out to my liking. They don’t have an exact recipe in the Cafe Paradiso Seasons cookbook I have just a “things to do with roasted roots” page. It’s almost to where I would think it perfect, but it needs a bit more work. I will try again after I finish the blanket.
I also roasted the first of too many pumpkins for my baking tomorrow. I am making my Vegan pumpkin cake with vegan cream cheese frosting. I decided to hold off on the pumpkin wontons until the weekend. I can send some in to work with CN. They are already jealous of him with me cooking these things for him all the time.
Yesterday I sent him into work with a loaf, homemade bread, veganaise and cranberry sauce sandwich. Basically the day after turkey sandwich that everyone loves, minus the stuffing and vegan.
Now I must head off into the kitchen and cut me open some pumpkins and scrape their innards out. The knit group meet tonight and since I missed last week due to illness I don’t want to miss another.
November 27th, 2007 at 1:26 pm
I find Parsnips are best just simply done. I like to parboil, drain and then sautee in pam till slightly carmelized. I like to toss in Molly McButter and I can’t believe it’s not butter spray to season.
Yum.
November 27th, 2007 at 2:46 pm
Yes. When roasting parsnips I usually toss in olive oil and roast and then serve with a touch of earth balance. The “bit more work” was just to add more potatoes and to get a better way to near puree the things. The blender and tiny food processor I have were not sufficient.