Preparation and cooking-Takes about 2 1/2 hours because I don't know where all my spices lodge and run out to the garden a few times.
Find out that parsnips have been snatched our of your hands at the Farmer's market and yours are either big as boulders and as impossible to extract or spindly but darn you will use them anyway for Flavor.
Substitute a
- Preheat oven to 375 degrees.
- pound of Sweet Potatoes
- one last sad Parsnip that the Amish offer to take back.
- 1 carrot or old apple in my case
- 3 tablespoons Honey, what no honey?, use sap from your Maple or Agave syrup.
- Oil cookie sheet, (scrub or peel/scrape root veggies) quarter potatoes, sad parsnip.
- Drizzle with Agave.
- Place in oven for 30 minutes. Flipping occasionally.
- Place 6 cups of water in pot to boil.
- Chop everything you have up in small pieces so you don't have to make some crazy Bouquet bag out of cheesecloth.
- Things to chop-
- Parsley-none of course, so I used mint.
- Onion and old apple
- Spindly parsnips and carrot
- 2 Bay leaves, o.k., the Bay jar now has Cumin, hmmm, not sure, throw some in.
- All Spice
- Black pepper and white if you have it, I don't so I used lots of salt.
- More black pepper
- A little Maple syrup, a little Agave, Thyme, a little butter.
- Make some coffee and biscuits.
- By now the roasted vegetables are soft and smell wonderful.
- Place in pot with everything else. If you have biscuits made throw them in the oven now.
- Did I mention Heavy Cream? Oh yeah, you need 3 cups.
- Immersion or other blender I use immersion but make sure you turn it off before putting in or out of pot. Ha, ha.
- Blend in cream.
- Simmer 10 minutes or until thick. Mine took a half hour.
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| Peppers, Tom & Dill |
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