Also, I used a 1/3 inch dice, which worked perfectly. A few comments for previous reviewers: this is not a dish that would mask the flavors of the vegetables, so if you don't like turnips and parsnips, don't try this. This recipe is a delicious autumn side dish. This dish is delicious! I added extra garlic,rosemary and some thyme and kept the heat high to get a nice carmelization. An easy side dish with excellent flavour. The turnips and parsnips complement each other well, and the rosemary and garlic really make the dish. In a pinch, I have used regular onion in place of shallots. I've made this several times, and each time it's been delicious. I hope you enjoy this way of cooking parsnips! ![]() or increase your heat and do them in half the time but you really have to watch them closely. When the water has all evaporated, the butter allows the veggies to saute, but watch them to avoid scorching,reduce heat to med.-low and just keep turning them as they brown on all sides and I promise you, they will get this sweet crisp crust on them that is devine! When they are browned on all sides, they are done. of butter, depending on how large a pan you are using, and over med.-high heat, cover them with a lid to steam them until just tender. Place them in a frying pan (no-stick works best for me) so that there is enough room to have them all in contact with the bottom of the pan, and add just enough water to cover the bottom of the pan. I cut about 3 inch lengths of both parsnip and carrots, which are both naturally sweet, and then half or quarter those lengths, depending on how thick they are, so they are about the size of your baby finger (not a hard fast rule!). Unfortunately I, personally, don't enjoy the mix of the turnip with the sweet parsnip. This is similar to one of the ways I was taught to cook parsnip. ![]() My husband loves it, and that's quite something to say if you knew my husband! I make this over and over again, using whatever root vegetables I can find. I think that would make the dish 3 forks so I guess it's user error. I liked the flavors though the shallots and rosemary are the heart of the dish.
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