Storms and chickens

[The Dogmother]

INGREDIENTS:

 

2 tbsp vegetable oil

3 large parsnips, 350-450g in weight, cut into chunks

2 rashers rindless back or streaky bacon, diced (or use lightly smoked diced bacon)

350g fresh chestnuts

15g butter

2 dessert apples, preferably with red skin, cut into 8 wedges each, then cored

1 lemon juice optional

1 chopped parsley to garnish

1 salt and freshly ground black pepper

 

PREPARATION:

 

1. Heat half the oil in a large frying pan. Add the parsnips and bacon and cook over medium heat for about 5 minutes until lightly browned.

2. Transfer to a saucepan and add the chestnuts. Cover and simmer for about 15 minutes, adding a little water if necessary, until the parsnips are just tender.

3. While the parsnips are cooking, heat the remaining oil and the butter in the frying pan over high heat. Add the apples and sugar and cook, turning occasionally, until the apples are golden and caramelised.

4. Add the parsnip and chestnut mixture and season to taste, adding a dash of lemon juice, if preferred. Garnish with chopped parsley.

[Lesley]

That sounds nice - a good veggie. meal.

[The Dogmother]

I shall be doing it as a side dish on Christmas day

[CatsCube]

Oh that does look nice, I love parsnips, unfortunatly Im the only one in my house who does

[The Dogmother]

Do half the quantity then Cat

[Egluntyne]

That sounds nice - a good veggie. meal.

 

Yes....if you leave out the bacon!

 

It does sound nice.

[Lesley]

That sounds nice - a good veggie. meal.

 

Yes....if you leave out the bacon!

 

It does sound nice.

 

Yes, I did mean to say leave out the bacon

 

....or we could become one of those vegetarians that will say "I'm vegetarian.... but I eat bacon"....