Tuesday September 23
Tuesday is Barbara's official university-sanctioned "research day"—as if every day weren't—and so naturally is spent running errands. We headed off to Antipastos and scored some more pretty veal chops. We had also bought a kilo of (off)-white mushrooms on sale that needed to be used at once.
A search through Epicurious yielded this recipe, which we ignored completely except for the great idea of the parsnips.
We did the chops in the simplest way, as befits great material: patted the chops down with salt and fresh thyme, then sautéed in butter. Remove and let sit while sautéing the all the mushrooms (ditto thyme), taking half out for a rainy day, and then just enough cream to bind.
(Note the la-di-dah fluted mushroom caps).
The parsnips are fan-freaking-tastic. Cook 1 lb. of parsnips in 1 1/2 cups of milk (enriched with cream or butter or not, as you wish). Yes, I know, it seems a lot of milk but when covered and cooked on a low heat for 30 minutes, it really does absorb almost all the milk and produces the best mash ever. Do not put them in a blender. Just smash 'em up or whip 'em in bowl. This is the dawn of a New Age in rude vegetables.
1 comment:
On lowest heat. Milk will boil over
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