6 oz Kidney beans sm Can drained tomatoes. Chili powder to taste. Place in oven proof dish and Top with 4 oz mashed parsnip Dot with 2 ts Margarine. Bake in oven until parsnips Are brown.
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The recipe - Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces 1/4 cup vegetable oil 4 large carrots, peeled and cut into 1 inch chunks 2 large onions, peeled, halved and sliced 3 large parsnips, peeled and cut into 1 inch chunks 1 rutabaga (swede) peeled and cut into cubes 2 sprigs fresh thyme 2 cups (about 10) small gold potatoes, cut in half 2 quarts lamb broth (or chicken or beef broth) salt and pepper to taste 1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional) Add the vegetables and stir (don't add the potatoes until half way through cooking) Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve. Garnish with the chopped parsley.
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Parsnip & Apple Cakes
These mini chocolate cakes are a unique offering and will have taste buds eager to come back for more. They are also a great summer offering when consumers are looking for something a little lighter.
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Recipe: Spring-dug parsnips are coveted for their unique sweetness and depth of flavor. Instead of being harvested in the fall, these parsnips are left in the ground through the winter months and harvested as soon as the soil fully thaws.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
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Shepherds Pie - The Happy Pear - Vegetarian Dinner
NO SHEPHERDS WERE HARMED IN THE MAKING OF THIS VIDEO
This is a real hearty, wholesome dish that will satisfy most carnivores. It is a vegan dish so if you like cheese or are cooking for a group of carnivores then putting some grated cheese on top of the mashed potato before baking in the oven will make the dish richer!
Sorry we don't have a written recipe for this! We're currently working on an updated and improved version which will feature in our new book (to be launched in Spring 2018)... So please bear with us until then!
All the best, Dave & Steve.
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