any recipes for pumpkin or parsnips please
winnee Thurs 09/10/08 08:56
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Soup soup and more soup!
OR
Roasted in oven with a little olive oil and herbs to have with a roast or grilled chicken breast.
Roasted and tossed through a risotto, yum!
Parsnips done with a little honey salt and pepper in oven till almost black (dark brown) and served with a roast again like above
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Pumpkin soup
1 pumpkin
1 white onion
Vega stock
1 Bay leaf
Ground ginger
Knob butter or splash of olive oil
Salt / pepper
Optional double cream
Peel and cut pumpkin into 2cm sq cubes. In a large saucepan add the butter/olive oil, onion and pumpkin and cook until softened (about 5/10 minutes)
Add the stock, which should be enough to cover the pumpkin. Add the bay leaf and ginger and simmer for 15/20 minutes. Leave to cool and then blend, you reheat to serve and add salt/pepper and more ginger to taste (I like loads)! You can also add the little cream at this stage if you being naughty.
Sorry I don't have exact measurements, I just guesstimate when I cook ;-)
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This ones a little different: We certainly enjoy it:
Peanut Pumpkin Soup
4 Tbsp. (1/2 stick) unsalted butter
4 cups canned pumpkin (or leftover cooked & pureed pumpkin)
2 cups cooked pureed Sweet potato (Yams work just fine)
1 cup SMOOTH peanut butter
6 cups Chicken stock
1 tsp ground black pepper
1 tsp salt
snipped fresh chives, for garnish
Sour cream, for garnish
DIRECTIONS:
Melt butter in a soup pot over medium heat. Stir in the pumpkin, sweet potato & peanut butter.
Add the stock, pepper & salt and stir well until smooth. Reduce the heat to simmer and
cook for 20 minutes.
Before serving, garnish the soup with Chives & sour cream.
This parsnip recipe goes well with roast beef with a generous supply of homemade Horse Radish on the side:
Baked Parsnips
2 1/2 lb Parsnips
2 oz Butter or bacon fat
3 T Stock
Salt and pepper
Pinch nutmeg
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven(350 F). (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)
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